Cauliflower Salad
A historical recipe from Leaves from our Tuscan kitchen, by Janet Ross.
A historical recipe
Leaves from our Tuscan kitchen; or, How to cook vegetables, by Janet Ross. Project Gutenberg eBook #69370.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.
Also printed in: Leaves from our Tuscan kitchen (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil a large cauliflower, then put it in cold water;
- when quite cold, break it into pieces, and put these to dry on a napkin before placing in the salad-bowl.
- Add two shalots and some parsley chopped up, salt and pepper to taste, and pour half a pint of sauce Mayonnaise (see Sauces, p.
- 123) over it before serving.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board