Pawaru-Grahmata

№ 57VII. nodaļa

Puķu kāposts

Cauliflower, celeriac and lettuce salad

  • Serves 6 as a side dish
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Pukku kahpohsts.

Modernizētslpp. 308 · PDF 322
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Trim the cauliflower, cut off the stalks and break it into florets. Wash them. Cook in boiling salted water (or light meat broth) for 5–7 minutes, until just tender. Drain well in a colander and let them steam dry.
  2. Peel the celeriac, cut it into slices about 5 mm thick (halve the slices if large) and boil in salted water for 6–8 minutes, until tender. Drain well.
  3. Pick over and wash the lettuce, and dry it thoroughly.
  4. Whisk the oil and vinegar. Dress the cauliflower, the celeriac and the lettuce each separately with a little of it and a pinch of salt.
  5. Lay the celeriac in the bottom of a salad bowl, then the lettuce, and the cauliflower on top. Pour over the rest of the dressing and sprinkle with the sugar. Serve at room temperature.

Notes

What the book says vs. what we added

cauliflower trimmed, boiled in water or meat broth and drained; celeriac scraped, sliced and boiled; lettuce washed and squeezed dry; each dressed separately with wine vinegar, olive oil and a little salt, then layered celeriac, lettuce, cauliflower, with more vinegar and oil poured over and a sprinkling of sugar. The amounts and times are ours.

A side dish

like the book's other "salads", serve it with roast meat. The layers look best in a glass bowl.

Celery

the book's selleri is celeriac, the root, scraped and sliced.

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