Karnabahar Salatasi (Cauliflower Salad)


  • 5 cups water
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. lemon juice
  • Green Pepper Sauce
  • Salt to taste
  • 1 medium cauliflower, rinsed
  • 2 hard boiled eggs, quartered
  • 2 black olives
  • 4 radishes, finely sliced
  • 2 scallions, chopped


In a saucepan, bring to boil 5 cups of water, add the lemon juice and salt. Then add the whole, washed cauliflower. Boil until tender, 20 to 30 minutes. Allow to cool.

Remove cauliflower to salad bowl. Arrange egg slices around it. Decorate with olives, radishes, scallions, and parsley. Pour sauce on top and serve as a cold salad.

Green Pepper Sauce (Yesil Biberli Salca)

1 green pepper
1/3 cup olive oil or salad oil
5 Tbsp. lemon juice
1/4 tsp. mustard
Salt to taste

Wash green pepper and cut in half. Remove seeds. Slice horizontally into very thin slices. Place in a bowl. Add oil, lemon juice, mustard, and salt. Mix well.

May be prepared several hours ahead of serving time, or over night. This sauce may be served with all kinds of green salads, or with boiled potatoes and zucchini.

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