Cauliflower Salad

Ingredients

• Boil one large Cauliflower
• in 2qts. of water
• 1 table-spoonful of salt
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of chopped parsley
• 3 table-spoonfuls of vinegar
• 2 of oil

Method

1. 1

   Boil the Cauliflower for half an hour, drain, and cool.

2. 2

   Divide into small branches, arrange in a dish, and garnish with pickled beet.

3. 3

   Pour cream or mayonnaise dressing over and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 197. The excerpt below is the record exactly as published.

Cauliflower Salad. — (1) Boil one large Cauliflower for half- an-hour in 2qts. of water to which 1 table-spoonful of salt has been added ; then take it out to drain, and when cold divide into small branches. Arrange these in the centre of a dish, and garnish with a border of strips of pickled beet. Pour cream dressing, or a breakfast-cupful of mayonnaise dressing, over the Cauliflower, and arrange a star of the pickled beet in the centre (see Pig. 389). Serve as soon as possible after preparing. (2) Take a medium-sized head of cooked Cauliflower, pare off the root, and detach the Cauliflower into equal-sized flowerets ; place these in a salad-bowl, season with 1 pinch of salt and i pinch of pepper, and sprinkle over 1 pinch of chopped parsley ; add 3 table-spoonfuls of vinegar, 2 of oil

Cook this with the app: pantry check, scaling, and the assistant.