CAULIFLOWER AND POTATO SALAD

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

• 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.

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:

Protein6 gCholesterol106 mgDietary fiber4 g