Cauliflower Salad with Green Olives and Capers
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Ingredients
- 1 small firm head cauliflower or broccoflower, about 12 ounces
- 1 hard-cooked egg
- Sherry vinaigrette (below)
- 2 scallions, including an inch of the greens, thinly sliced
- 1 cup diced celery heart with leaves
- 1 small green bell pepper, thinly sliced
- 1 small cucumber, peeled, seeded, and chopped
- 12 pimiento-stuffed Spanish green olives, halved
- 1 tablespoon capers, rinsed
- 1/2 cup parsley leaves
- Sherry Vinaigrette:
- 1 or 2 garlic cloves, coarsely chopped
- Salt and freshly milled pepper
- 1 1/2 tablespoons sherry vinegar or aged red wine vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons extra-virgin olive oil
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Preparation
Step 1
Slice off very thin slices of cauliflower, working your way around the head. Quarter then thinly slice the cauliflower. Be sure to include the stalks, too, peeled and thinly sliced.
Step 2
Smash the hard-cooked egg yolk with the garlic and salt when you make the vinaigrette. Keep the dressing a little on the tart side.
Step 3
Dice the egg white and toss it with the vegetables, olives, capers, and parsley. Add the vinaigrette and toss again.
Step 4
Sherry Vinaigrette: Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree. Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and correct the balance.
Step 5
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Chef's notes
The original recipe calls for escarole or watercress, but it works well without the lettuce leaves, making it perfect for advance preparation.
