Broccoli/cauliflower Salad

Directions

Crush 3 cloves garlic with 1 teaspoon salt in the mortar - it should be a fine mush. Stir the garlic into the juice of 1 lemon. Put in salad bowl.

Saute florets in medium-hot olive oil to taste, very briefly, just till they turn dark green; cauliflower should remain white. Take out of pan with slotted spoon, and dress the florets with the garlic & lemon juice.

There should be left-over olive oil in the pan. Fry 100 g slivered almonds till golden-brown and pour with oil over florets. Serve at room temperature.