Winter Salad with Vinaigrette Recipe

Ingredients

Serve 6

• 14 oz/400 g cauliflower florets

• 6 artichoke hearts, cut into segments

• 2/3 cup/150 ml extra-virgin olive oil

• 3 tbsp cider vinegar

• salt and freshly ground black pepper to taste

• 1 red apple, cored and thinly sliced

• 2 stalks celery, finely chopped

• 1 head curly endive, torn

Method:

1. Cook the cauliflower in a large pot of salted, boiling water for 10 minutes, or until tender. Drain and let cool.

2. Cook the artichokes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and let cool.

3. Beat the oil, vinegar, and salt in a small bowl. Toss the cauliflower, artichokes, apple, celery, and endive in a large salad bowl.

4. Drizzle with the  vinaigrette and season with pepper.