Cauliflower salad with anchovies

Name: cauliflower salad with anchovies
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 8 anchovy fillets refrigerator compartment or can; 4 tablespoons milk; 2 dishes mini cauliflower and broccoli; 2 roasted peppers pot in strips; 100 g black olives without pit halved; 1 tablespoon capers; 1 tablespoon Red wine vinegar; cayenne pepper; 6 tablespoons extra virgin olive oil

A tasty Italian recipe. The side dish contains the following ingredients: fish, anchovy fillets (refrigerated or canned), milk, mini cauliflower and broccoli, roasted peppers (pot in strips), black olives without pit (halved), capers, red wine vinegar, cayenne pepper and extra virgin olive oil.

Ingredients

Directions

Pour anchovy fillets and let milk soak in a bowl.
Clean cauliflowers and minibolli and divide them into florets.
Cook in a pan with boiling water and salt florets in 4-5 minutes.
Drain and let it cool down for a while.
Mix cauliflower and broccoli in salad bowl with peppers, olives, capers, vinegar, cayenne pepper and oil.
Leave salad for at least half an hour to allow flavors to withdraw.
Take anchovy fillets from milk, pat dry and put on salad.
Tasty with grilled chicken or fish..

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Nutrition

220Calories

Sodium40% DV960mg

Fat29% DV19g

Protein12% DV6g

Carbs2% DV5g

Fiber12% DV3g

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