JeanMarie Brownson: It’s all about cauliflower
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup each: sliced green olives, dark raisins
1 1/2 tablespoons drained capers
1/4 cup thinly sliced chives
3 tablespoons chopped fresh parsley
1. Put oils, vinegar, mustard, salt and pepper in a 16-ounce jar or container with a tight-fitting lid. Cover and shake well to mix. Stir in olives, raisins and capers. Refrigerate covered up to a week.
2. For serving, if the vinaigrette is cold, let it come to room temperature. Stir in chives and parsley.
(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)
©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
