Cauliflower And Beet Salad Recipe

Instructions

1. Boil a head of cauliflower in a piece of finecheesecloth, until tender.
2. Remove from the fire and break into flowerets, sprinkling with a tablespoon of lemon juice.
3. When cold, arrange neatly in a dish, adding two tablespoons of cold boiled beets cut into dice, a tablespoon of chopped parsley and a teaspoon of finely minced wild sorrel.
4. Mix them lightly with a French dressing, and garnish the base of the salad with a border of boiled carrots and beets, cut into fancy shapes.