Cauliflower and Avocado Salad, or Insalata con Cavolfiore e Avocado: A fairly elaborate modern Italian salad that will work well as a starter.
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 2 heads of Belgian endive
- 20 cauliflower florets
- 1 ripe avocado
- The juice of a lemon
- 2 small heads of red radicchio
- A large slice of Savoy cabbage
- A small carrot
- Six walnuts, minced
- Olive oil
- Salt and pepper to taste
Preparation:
Wash and steam the cauliflower florets; drain them, and slice them lengthwise.
Put the florets in a salad bowl, and add to them the endive, sliced crosswise, the radicchio leaves, whole, and the cabbage, shredded.
Peel the avocado, halve it, discarding the pit, and cut it into thin slices, sprinkling the slices with the lemon juice immediately to keep them from darkening. Peel the carrot and julienne it.
Mix all the vegetables together, and season them with the strained juice of the lemon, 2 tablespoons of oil, salt and pepper to taste, and the minced nutmeats.
Serves 4.
Put the florets in a salad bowl, and add to them the endive, sliced crosswise, the radicchio leaves, whole, and the cabbage, shredded.
Peel the avocado, halve it, discarding the pit, and cut it into thin slices, sprinkling the slices with the lemon juice immediately to keep them from darkening. Peel the carrot and julienne it.
Mix all the vegetables together, and season them with the strained juice of the lemon, 2 tablespoons of oil, salt and pepper to taste, and the minced nutmeats.
Serves 4.
