1 small cauliflower • 2 eggs • 4 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
1 tablespoon capers, drained and rinsed 1Oblack olives, stoned and quartered 1 quantity Vinaigrette
1 sprig fresh flat-leaf parsley, chopped • salt


1.Put the cauliflower in a saucepan, add cold water and a pinch of salt and bring to the boil, then simmer for 15 minutes until just tender.
2.Drain well, tip into a salad bowl and leave to cool. Hard-boil the eggs, refresh briefly in cold water, then shell and chop while warm.
3.Chop the anchovy fillets. Add the anchovies, eggs, capers and olives to the salad bowl and mix gently. Mix the vinaigrette with the parsley, pour it over the salad and leave to stand for 10 minutes.

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