Salade de Choux-fleurs (Cauliflower Salad)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Cauliflowers
- Oil
- Vinegar
- Chervil
Instructions
- Cook the cauliflowers, keeping them a little firm.
- Drain them without refreshing them.
- Arrange them in small, well trimmed bouquets.
- Season with oil and vinegar and add chopped chervil.