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See below ingredients and instructions of the recipe
1/2 md Cauliflower
-- cut into florets
25 g Hazelnuts, coarsely chopped
1 sm Bunch of watercress
-- washed and trimmed
25 g Gruy?re
-- cut into tiny cubes
2 tb Vinaigrette
1 Garlic clove; crushed
-- (optional)
Cro?tons to garnish
Steam the cauliflower florets until just tender but still slightly
crisp. Cool, then mix with the chopped nuts, watercress and cubed
cheese. Toss in the vinaigrette with the garlic if desired. Chill,
and serve garnished with egg-roll slices.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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