Cauliflower Salad with Green Olives and Capers

This recipe was a hit a potluck Seder I attended last month, so much so that I can’t wait to make it again for an upcoming picnic.  Crunchy and colorful, a little different than typical picnic salads and sides, the recipe comes from Smitten Kitchen, who adapted it from Vegetarian Cooking for Everyone.  The Locavorious frozen cauliflower florets and sweet peppers thaw nicely and make the salad come together even faster than if you started with fresh vegetables.   This time of the year, try swapping out the scallions for a couple of green garlic sprigs.  For a vegan option, skip the hard-boiled egg.

For the salad:

16 oz frozen cauliflower florets, completely thawed

1 hard-cooked egg

2 stems of green garlic *or* 2 scallions, including an inch of the greens, thinly sliced

1 cup diced celery with leaves

½ or whole bag frozen sweet pepper strips, mostly thawed

1 small cucumber, chopped

12 pimiento-stuffed Spanish green olives, halved

1 tablespoon capers, rinsed

1/2 cup parsley leaves

Completely thaw the cauliflower florets ahead of time; chop or separate them into small pieces.  Chop the pepper strips into bite-sized pieces if desired.  Separate the hard-boiled egg yolk and set it aside for the vinaigrette.  Dice the egg white and toss it with the vegetables, olives, capers, and parsley.  Add the vinaigrette (below) and toss again.  Looking pretty….


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

Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree. Smash in the hard-cooked egg yolk.  Combine the garlic mixture with vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and adjust to your liking.

Fully dressed:

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