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Cauliflower Salad
2 cups fresh cauliflower flowerets
1 head of lettuce
3 tomatoes, cut in wedges
1 avocado, sliced
1 small jar olives, sliced
Bottle French dressing
1/2 lb. block cheese, cubed
1 tsp. sugar
Arrange lettuce leaves on individual salad plates. Cut cheese into small cubes. Combine cheese, cauliflower, tomatoes, olives, & avocado. Mix 1/2 cup French dressing (more if desired) & sugar. Pour over vegetables. Toss together & divided onto lettuce lined salad plates.
“Talking of Pleasure, this moment I was writing with one hand, and with the other holding to my Mouth a Nectarine -- how good how fine. It went down all pulpy, slushy, oozy, all its delicious embonpoint melted down my throat like a large, beatified Strawberry.”
John Keats (1795-1821)
Chervil (Anthriscus cereifolium) is an aromatic herb, a member of the parsley or carrot family, and indigenous to the regions around the Black and Caspian Seas. It is an essential ingredient of fines herbes, widely used in French cuisine. Some varieties of chervil also have edible roots which are like small turnips. Turnip-rooted chervil was enjoyed by the early Greeks and Romans, and in England during the 14th to 17th centuries.
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