Cauliflower Garlic Salad with Hot Olive Oil

|  vegetarian |

for two servings

1/2 / MEDIUM CAULIFLOWER
1/2 cup / ARUGULA
6 clove / GARLIC
2 tbsp / WHITE WINE VINEGAR
1/4 cup / OLIVE OIL

BLACK PEPPER and SEA SALT to taste

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1. Cut the cauliflower into thin slices. Sprinkle salt, pepper, white wine vinegar and arugula over the slices.
2. Fry crushed garlic with olive oil in a pot until crisp and gold.
3. Pour the hot garlic oil over the salad evenly in a circular motion.

notes:

• Tilt the pot submerging garlic in oil to evenly fry.

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adopted from Yasai Hitotsudakeno Recipe by Seiji Tsushimi