Recipe Index: Debbie Gold | Michael Smith

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Marinated Cauliflower Salad
Arugula, bacon, and olives

Ingredients for 4

½ pound fresh arugula
½ head cauliflower, cut into bite size florets
1 teaspoon minced garlic
1 teaspoon picked fresh thyme leaves
¼ cup small diced celery
¼ cup diced scallions
½ cup cooked bacon, small diced and cooked
½ cup of your favorite olive, pitted
salt and pepper

Dijon Vinaigrette

1cup cottonseed oil
¼ cup red wine vinegar
¼ cup dijon mustard
salt and pepper to taste

Method

Wisk together all the ingredients for the vinaigrette and set aside. Marinate the cauliflower florets in a ¼ cup of vinaigrette. Let stand 1 hour or overnight.

In a large mixing bowl, combine all the salad components with a pinch of salt and pepper. Drizzle with dijon vinaigrette, about 1 ladle or 2 ounces. Gently toss to coat with vinaigrette.

Plate on one large platter or individual plates and enjoy!