Cauliflower & hazelnut salad
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Cauliflower cut into florets |
| 25 | grams | Hazelnuts, coarsely chopped |
| 1 | small | Bunch of watercress washed and trimmed |
| 25 | grams | Gruyre cut into tiny cubes |
| 2 | tablespoons | Vinaigrette |
| 1 | Garlic clove; crushed (optional) | |
| Crotons to garnish | ||
Directions
Steam the cauliflower florets until just tender but still slightly crisp. Cool, then mix with the chopped nuts, watercress and cubed cheese. Toss in the vinaigrette with the garlic if desired. Chill, and serve garnished with egg-roll slices.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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