That I like vegetables must be quite obvious by now, I never tire of them and I lived as a vegetarian for 9 years without having any problems. I began with meat again quite many years ago now and even though not every day, we do eat meat in this house; yesterday, for example, I made a meat stew that I left simmering on the stove for 6 hours so it was exactly as tender as I want a stew to be, no knives needed if you understand what I mean. But for lunch I had this raw cauliflower salad. I often eat my vegetables raw though cauliflower can be a bit difficult to include in salads in its uncooked state but in this way it works very well, so well that I have left the whole stage for it and (almost) it alone!
CAULIFLOWER, WALNUT AND PARSLEY SALAD or INSALATA DI CAVOLFIORE CON NOCI E PREZZEMOLO
A small cauliflower
Walnuts, chopped
Parsley, chopped
Lemon juice
Salt, preferably herb salt
Extra virgin olive oil
- Clean the cauliflower carefully and divide it into quarters.
- Slice the cauliflower finely on a mandolin, slice the 'flowery' part and save woodier part of the trunk for a soup or something else.
- Put the cauliflower in a bowl , quickly whisk salt, chopped parsley, lemon juice and oil together before adding it to the cauliflower.
- Top with a generous sprinkling of chopped walnuts and serve.
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