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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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, 1965Wed9 JulyOrdinary TimeWednesday of the Fourteenth Week in Ordinary Time; Opt Mem of St. Augustine Zhao Rong, Priest, and Companions, Martyrs
The Church commemorates the Optional Memorial of Saint Augustine Zhao Rong (1746-1815). He was a Chinese diocesan priest who was martyred with his 119 other Chinese Catholics. Among their number was an eighteen-year-old boy, Chi Zhuzi, who cried out to those who had just cut off his right arm and were…
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