Insalata di rinforzo


  • Serves 6 people

  • 2 tsp fennel seeds
  • 500 gm cauliflower, broken into small florets
  • 140 gm green olives, sliced into cheeks
  • 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
  • ½ Spanish onion, thinly sliced
  • 2 tbsp baby capers in vinegar, drained
  • 60 ml (¼ cup) extra-virgin olive oil
  • 2 tbsp red wine vinegar
01   Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush.
02   Cook cauliflower in boiling salted water until tender (2-3 minutes). Refresh in iced water, drain well and place in a large bowl with fennel seeds and remaining ingredients. Season to taste, toss to combine and serve.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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