6 spring onions
1 small cauliflower, divided into florets
4 oz (100 g) carrots, scrubbed and thinly sliced
12 stuffed green olives, sliced
1 small cauliflower, divided into florets
4 oz (100 g) carrots, scrubbed and thinly sliced
12 stuffed green olives, sliced
for the mustard dressing
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) light muscovado sugar
2 tbsp (30 ml) tarragon vinegar
3 tbsp (60 ml) corn oil
pepper, to taste
1 tsp (5 ml) light muscovado sugar
2 tbsp (30 ml) tarragon vinegar
3 tbsp (60 ml) corn oil
pepper, to taste
method
1. Cut the tops from the spring onions and reserve.
2. Chop the white part into 2.5 cm (1 inch) pieces and place in a salad bowl with the remaining vegetables.
3. To make the dressing, cream together the mustard and sugar, then gradually beat in the vinegar and corn oil. Season and continue beating until well blended.
4. Add the dressing to the vegetables and toss until well mixed. Scatter over the reserved spring onion tops just before serving.
2. Chop the white part into 2.5 cm (1 inch) pieces and place in a salad bowl with the remaining vegetables.
3. To make the dressing, cream together the mustard and sugar, then gradually beat in the vinegar and corn oil. Season and continue beating until well blended.
4. Add the dressing to the vegetables and toss until well mixed. Scatter over the reserved spring onion tops just before serving.
serving amount
serves 4
rate this recipe
3.3
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