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In Turkey, vegetable markets in winter display attractive and nutritious large cauliflowers that are usually snowy-white but may be green or even purple in color. Serve this salad with shish kebab, roast lamb or grilled chops.
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| What You Need: |
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1 whole cauliflower
Salt
1 tablespoon fresh lemon juice
1 large green pepper, cleaned and chopped
12 pitted black olives, cut into halves
8 scallions, cleaned and sliced, with some tops
1/3 cup olive oil
2 tablespoons cider vinegar
˝ teaspoon dried oregano or thyme
Salt, pepper to taste
3 tablespoons chopped fresh dill or parsley
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| How To Cook: |
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1. Cut off base and tough outer leaves of cauliflower. Wash in cold running water, holding upside down.
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2. Heat 1 inch salted water in a large kettle; add lemon juice. Cook cauliflower, uncovered, 5 minutes.
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3. Cover and boil until just tender, about 20 minutes. Drain; cool; break into flowerets and place in a salad bowl.
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4. Add peppers, olives, and scallions.
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5. Combine oil, vinegar, oregano or thyme, salt, and pepper; add to vegetables. Toss.
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6. Serve sprinkled with dill or parsley.
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