Today we talk about a rescue recipe, made exclusively with leftovers from other preparations: cauliflower salad with potatoes and artichokes. The three ingredients were already cooked, so it took me only a few minutes to dress and prepare it. It is a gluten-free and lactose-free (no milk derivatives) dish, tasty and appealing, served cold and easy to customize: keep it completely vegetarian or add poached chicken, tuna, anchovies, and so on.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 Cauliflower (small)
- 4 Artichokes (or small artichokes in oil)
- 4 Boiled potatoes
- 20 Pitted olives (mixed green and black)
- to taste Celery pieces
- 20 Datterini cherry tomatoes (Or 5 salad tomatoes)
- to taste Fine salt
- to taste Extra-virgin olive oil
- to taste Fresh or dried oregano
Steps
If the main ingredients are not already cooked, we can start by boiling the cauliflower.
I personally cook it this way: I bring some water to a boil and, meanwhile, remove all the leaves, any damaged parts and the central core. I break the cauliflower into florets, wash them and let them drain. As soon as the water boils, I add the florets, cover and bring back to a boil. From that moment, I let it boil for only 5 minutes so that the cauliflower remains firm and does not become mushy. Then I drain it and let it cool.
For the artichokes, after cleaning them both outside and inside, I cut each into 4 wedges, wash them and put them in a pan with a drizzle of oil, fine salt, 1 teaspoon of white wine and a bruised garlic clove (with skin). I add 1 cup of water, cover and let cook for about 20–25 minutes over medium heat until they become tender, stirring occasionally.
As for the potatoes, I put them with the skin on in already-salted cold water after washing them very well, and bring to a boil with the lid on. At that point I lower the heat to the minimum and let them cook for another 20 minutes, or until they can be easily pierced with a fork.
When the potatoes are cooked, I remove them from the boiling water and run them under cold water. I peel them and let them cool before cutting them into large chunks and joining them with the other ingredients in the serving bowl.
We can assemble our salad in a large bowl when all the main ingredients are well chilled.
Wash the cherry tomatoes (or the salad tomatoes) and cut them into wedges or smaller pieces depending on your preference.
Pit the olives and add them to the other ingredients.
Cut a small celery stalk, remove the outer fibers, wash it and cut it into small cubes.
Wash some fresh oregano leaves and add them to the rest of the ingredients. Dress with fine salt and extra-virgin olive oil and mix everything. You can serve it immediately or cover it and leave it at room temperature if it is not too hot; otherwise keep it in the refrigerator until serving time.
Enjoy your meal
