Traditional Christmas Salad
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A hearty salad made of hard-boiled eggs with potatoes, cauliflower and olives with anchovies
17 December, 2012
ingredients
Cauliflower
1, about 1 kg
Taggiasche olives
50 g
Capers
70 g, Pantelleria variety
Anchovies
6 fillets, in oil
Eggs
6 hard-boiled
Potatoes
2, boiled
Garlic
1 clove
Vinegar
60 g
Extra virgin olive oil
To taste
Salt
To taste
Pepper
To taste
Preparation
1. Break the cauliflower up into florets, boil in salted water for five minutes, rinse under very cold water, drain and dry well.
2. Put the cauliflower florets into a large salad bowl and dress with a dressing of olive oil, vinegar, salt and pepper, thoroughly blended.
3. Add anchovies after draining them of oil and cutting them up very fine, capers of Pantelleria rinsed to remove salt, olives “taggiasche” cut in half with pits removed and the peeled garlic clove.
4. Finally, add cold hard-boiled eggs, peeled and cut into wedges. Mix well and leave to rest for about ten minutes before serving.
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