Cauliflower and Potato Salad
A simple, classic salad utilizing cold cauliflower florets and potatoes. The vegetables are dressed with a simple vinaigrette and topped with blanched parsley for a bright, fresh finish. While the original text suggests an option for 'oiled butter' (melted butter), this modernized version focuses on the vinaigrette method which pairs better with the cold vegetables.
Ingredients
- 1 medium head Cauliflower head (Use florets (white part) only)
- 2 medium Potatoes (waxy variety) (Optional, but recommended for texture)
- 1 bunch Fresh parsley (To be blanched and chopped)
- 3 tbsp Olive oil
- 1 tbsp White wine vinegar
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
- 1Cut the cauliflower into bite-sized florets, discarding the thick stems and leaves. Peel the potatoes and cut them into cubes similar in size to the cauliflower.
- 2Bring a large pot of salted water to a boil. Add potatoes and cook for about 5 minutes, then add cauliflower florets. Cook for another 5-7 minutes until both are tender but not mushy. Drain thoroughly.
- 3Spread the cooked vegetables on a tray or plate to cool completely. They must be cold before dressing.
- 4While vegetables cool, bring a small pot of water to a boil. Dip the fresh parsley in for 15 seconds, then immediately transfer to ice water. Squeeze dry and chop finely. This preserves the bright green color.
- 5In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper until emulsified.
- 6Place the cold cauliflower and potatoes in a serving bowl. Pour the dressing over the vegetables and toss gently to coat. Sprinkle the chopped blanched parsley generously over the top before serving.