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Elisabeth Luard's Kitchen

Elisabeth Luard's Kitchen

posted on 12 June 2018 by admin

Ensalada de coliflor con hierbas y acetunas

Serves 6 as a tapa, 2 as a main course
1 small cauliflower

2-3 spring onions including green, chopped
2-3 sprigs flat-leaf parsley, chopped
4-5 tablespoons extra virgin olive oil
1 tablespoon sherry or wine vinegar
2 tablespoons green olives, pitted and chopped
Salt and freshly-ground pepper or hot pimenton

(optional) to finish
1-2 hardboiled eggs, quartered or chopped
6-7 anchovy fillets in olive oil
1 small tin tuna in olive oil
handful bread croutons fried in olive oil with garlic
handful slivered toasted almonds


Divide the cauliflower into bite-sized florets and cook in boiling, salted water until just tender but still with a little bite – 5-6 minutes. Drain thoroughly.

         Meanwhile, mix all the dressing ingredients in a bowl.  Tip the hot drained cauliflower into the dressing and turn gently with a metal spoon to blend. Taste and season. Top with your choice of finishing ingredients. Serve at room-temperature.  Nice with a spoonful of mayonnaise or aoili or mojo verde.