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Chile-spiked Cauliflower Salad
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    Chile-spiked Cauliflower Salad

  • 2 tablespoons chopped fresh parsley
  • 2 1/2 tablespoons lemon juice
  • 2 teaspoons anchovy paste
  • 1 teaspoon olive oil
  • 1/8 teaspoon bottled minced garlic
  • 2 1/2 cups small cauliflower florets
  • 1/3 cup thinly sliced radishes
  • 1 jalapeno pepper, halved lengthwise, seeded, and thinly sliced (about 1 1/2 teaspoons )

    • Instructions
    1. Combine first 5 ingredients in a small bowl, and stir well.

    2. Steam cauliflower, covered, 1-1/2 minutes or until crisp-tender. Rinse cauliflower under cold water; drain well.

    3. Combine cauliflower, radishes, and jalapeno in a bowl; toss with lemon juice mixture. Yield: 2 servings (serving size: 1 cup).

    From: Cooking Light MagazineiconPAGE: 154
    Posted By: ???
    Post Date: 1997 ISSUE: March

    *BACK TO SALADS*

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    Cooking Light





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