Cauliflower and green bean salad with dolcelatte

Italian cheese, pine nuts and herbs give cauliflower an Italian makeover in Silvana Franco's special lunchtime salad
By Silvana Franco
Cauliflower and green bean salad with dolcelatte
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus marinating
  • Effort: easy


  • 1 small cauliflower
  • 250 g green beans
  • 3-4 tbsp olive oil
  • 1 small red onion, finely chopped
  • 1 tsp chopped tarragon
  • 1 lemon, juice only
  • large handful flat leaf parsley, roughly chopped
  • 3 tbsp toasted pine kernels
  • 150 g dolcelatte


1. Cut the cauliflower into small florets and cook in a large pan of salted boiling water for 2 minutes. Add the green beans and cook for 3 minutes more. Drain well then tip out onto a large serving platter, spread out and leave to cool a little.

2. While the vegetables are cooling, heat the oil in a frying pan and cook the red onion for a couple of minutes until beginning to soften. Stir in the tarragon and cook for a few seconds then take off the heat and squeeze in the lemon juice. Pour this over the vegetables and season with salt and pepper. (At this stage, it's good to set aside at room temperature for a while so the vegetables can take in some of the dressing.)

3. Scatter over the parsley, pine nuts and dolcelatte and serve while still warm, or at room temperature.

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