Traditional Christmas Salad

Traditional Christmas Salad

Traditional Christmas Salad

A hearty salad made of hard-boiled eggs with potatoes, cauliflower and olives with anchovies

December 17, 2012

Cuisine

Season & Occasion

serves for

8

total time

0 HR 40 MIN

ingredients

cauliflower
1, about 1 kg
taggiasca olives
50 g
Capers
70 g, Pantelleria variety
Anchovy
6 fillets, in oil
Eggs
6 hard-boiled
Potato
2, boiled
Garlic
1 clove
Vinegar
60 g
Extra-virgin olive oil
To taste
salt
To taste
Pepper
To taste

Preparation

1. Break the cauliflower up into florets, boil in salted water for five minutes, rinse under very cold water, drain and dry well.

2. Put the cauliflower florets into a large salad bowl and dress with a dressing of olive oil, vinegar, salt and pepper, thoroughly blended.

3. Add anchovies after draining them of oil and cutting them up very fine, capers of Pantelleria rinsed to remove salt, olives “taggiasche” cut in half with pits removed and the peeled garlic clove.

4. Finally, add cold hard-boiled eggs, peeled and cut into wedges. Mix well and leave to rest for about ten minutes before serving.

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