Post by chief_cook2 on Feb 5, 2004 15:03:49 GMT -6
Served with good crusty bread, this classic Italian cooked-vegetable salad
makes a wonderful meatless main course. It’s also delicious alongside grilled
fish or chicken.
12 small red new potatoes (1 pound), quartered
1/2 pound green beans, trimmed
1 large bunch of cauliflower (1 1/4 pounds), cut into florets
1/2 cup pitted black olives, halved (optional)
1/4 cup finely chopped fresh parsley
1 cup Garlic-Anchovy Dressing or prepared dressing
1 teaspoon salt
1/8 teaspoon black pepper
1. Place the potatoes in a large saucepan with salted water to cover. Bring
to a boil. Reduce the heat and simmer until tender, about 7 minutes. Using a
slotted spoon, transfer the potatoes to a large bowl.
2. Return the water to a boil. Add the green beans and cook until just
tender, about 5 minutes. Remove the beans with a slotted spoon and add to the
potatoes. Repeat with the cauliflower, cooking until just tender, about 3 minutes.
3. Add the olives (if using) and parsley to the vegetables. While the
vegetables are still warm, pour the dressing on top and toss to coat. Season with the
salt and pepper.