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Catholic Recipe: Christmas Eve Salad


  • 1 large cauliflower
  • 1 tablespoon capers
  • 6 pitted black olives Dressing:
  • 1 garlic clove
  • 1 teaspoon dry mustard
  • salt, pepper
  • 1/4 teaspoon tarragon leaves, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons vegetable oil
  • Details

  • Serves: 4
  • Prep Time: 30 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Also Called: Insalata di Rinzforz


Divide cauliflower into flowerettes. Cook 12 minutes in boiling water in saucepan. Combine dressing ingredients in electric blender. Blend until completely emulsified. Put flowerettes into bowl rubbed with garlic. Pour enough dressing to coat each piece. Add olives and capers. Toss gently. Yield, 4 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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