Cauliflower, Anchovy and Olive salad

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Ingredients

  • 1 1/2 heads cauliflower, chopped
  • 160 g pitted black olives, chopped
  • 90 g capers, drained
  • 1 medium red Spanish onion, finely chopped
  • 1/2 cup finely chopped flat leaf parsley
  • 3 tablespoons fresh basil, finely chopped

    • ANCHOVY DRESSING

    • 1 (56 g) cans anchovy fillets, drained and chopped
    • 80 ml lemon juice
    • 60 ml balsamic vinegar
    • 2 cloves garlic, crushed
    • 310 ml olive oil

      • Description

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