Catholic Recipe: Christmas Eve Salad

INGREDIENTS

  • 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

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Feasts (1)

Also Called: Insalata di Rinzforz

DIRECTIONS

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
Wed30 April
Easter

Wednesday of the Second Week of Easter; Opt. Mem. of St. Pius V, Pope and Religious

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Today is the Optional Memorial of St. Pius V (1504-1572). He joined the Dominicans at the age of fourteen; he was sixty-two when he was elected Pope. His reign, though short, was one of the most fruitful of the sixteenth century. To Protestantism, which had proclaimed the Reformation, St. Pius replied by…

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