- 4 servings
- 0:15 Preparation
- 0:03 Cooking
- 0:18 Total Time
cauliflower, broken into florets
To taste mixed red, green and yellow pepper strips
sliced pitted black olives
small tomato,seeded and diced
feta cheese, crumbled
coarsely chopped oregano
extra virgin olive oil
To taste Salt and pepper
In a pan, bring salted water to a boil and add turmeric. Add cauliflower and blanch about 2-3 minutes. Drain.
Put cauliflower in a salad bowl or serving dish. Mix in onion, peppers, black olives, tomatoes, feta and oregano. Pour dressing over vegetables and mix.
In a small bowl, whisk mustard and raspberry vinegar together until blended.
Add oil in a thin stream, whisking constantly. Season to taste with salt and pepper.
This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut . Photographs by Benoît Levac.
Source: Ass. des Jardiniers-Maraîchers du Québec
Wine and meal pairing
Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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