Cauliflower Garlic Salad with Hot Olive Oil
| vegetarian |
for two servings
1/2 / MEDIUM CAULIFLOWER
1/2 cup / ARUGULA
6 clove / GARLIC
2 tbsp / WHITE WINE VINEGAR
1/4 cup / OLIVE OIL
BLACK PEPPER and SEA SALT to taste
- Cut the cauliflower into thin slices. Sprinkle salt, pepper, white wine vinegar and arugula over the slices.
- Fry crushed garlic with olive oil in a pot until crisp and gold.
- Pour the hot garlic oil over the salad evenly in a circular motion.
- Tilt the pot submerging garlic in oil to evenly fry.
adopted from Yasai Hitotsudakeno Recipe by Seiji Tsushimi