CAULIFLOWER AND POTATO SALAD

  • Updated: October 21, 2009 - 2:26 PM

CAULIFLOWER AND POTATO SALAD

Serves 6.

Note: This is a terrific salad for your repertoire, especially in winter, when vegetable choices are limited, though it's good anytime. Serve it either as a side dish or as a meal in itself. It doesn't wilt and is excellent for a buffet table or picnic. And it can be prepared ahead (and actually tastes better if you do). From "Lidia Cooks From the Heart of Italy," by Lidia Bastianich.

• 1 lb. cauliflower

• 1 lb. small russet potatoes, scrubbed but not peeled

• 11/2 bunches green onions, white and some of the green parts, chopped in 1/2-inch pieces (about 11/2 cups)

• 2 tsp. kosher salt, divided

• Freshly ground black pepper to taste

• 1/4 c. cider vinegar

• 5 tbsp. extra-virgin olive oil

• 3 hard-cooked large eggs, peeled, sliced in thin wedges

Directions

Fill a pot or saucepan with 3 quarts of water, and heat it to a boil.

Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into 1-inch florets, drop them (and any tender leaves) in the boiling water, and cook until tender, about 5 minutes. Lift from the water, and drain well in a colander. When cool, put the florets in the large bowl.

As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes. Cook them at a gentle boil just until a knife blade pierces the center easily -- don't let them get mushy. Drain and briefly cool the potatoes; peel them while still warm and cut into 1-inch cubes.

Put the potato cubes and cut green onions in the bowl with the cauliflower, season with 1 teaspoon salt and freshly ground black pepper, and toss the vegetables together.

For the dressing: Whisk the vinegar with the remaining 1 teaspoon salt in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the salad; toss and tumble to coat all the pieces. Scatter the wedges of cooked egg over the top, and gently fold in with the vegetables.

Serve warm or at room temperature. Store in the refrigerator for 2 or 3 days.

Nutrition information per serving:

Calories 216 Fat 14 g Sodium 575 mg Saturated fat 2 g Carbohydrates 18 g Calcium 57 mg

Protein 6 g Cholesterol 106 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 3 fat.

  • get related content delivered to your inbox

  • manage my email subscriptions

ADVERTISEMENT

Connect with twitterConnect with facebookConnect with Google+Connect with PinterestConnect with PinterestConnect with RssfeedConnect with email newsletters

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

ADVERTISEMENT

 
Close