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    Insalata Di Cavlofiore

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    Insalata Di Cavlofiore

    Serves: 4


    • 1 cauliflower
    • 50g green olives
    • 50g black olives
    • 50g small gherkins, sliced
    • 1 red pepper, preserved in vineger, cut into strips
    • 4 anchovies, preserved in salt, rinsed and chopped
    • 1 tablespoon capers, preserved under salt, rinsed
    • 3 tablespoons extra virgin olive oil
    • 1 tablespoon red or white wine vinegar


    1. Steam the cauliflour in an inch of water for 15-20 minutes, until tender. Alternatively, boil in a full pan of salted water until tender.
    2. When cooked drain and divide into florets. Place in a bowl with the olives, gherkins, capers, pepper and anchovies. Dress the salad with the olive oil and vinegar. Toss well. Check to see if salt is necessary.

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