Description
Cauliflower Salad sounded yummy and I have to say it was delicious. Serve this with your favorite Pork recipe. Enjoy!
Scale
Ingredients
For the Salad
- 1 small firm head cauliflower or broccoflower (about 12 ounces)
- Sherry Vinaigrette
- 3 scallions, including an inch of the greens, thinly sliced
- 1 cup diced celery heart with leaves
- 1 pepper
- ½ English cucumber
- 12 pimento-stuffed Spanish green olives, halved
- 1 Tbsp. capers, rinsed
- ½ cup parsley leaves
For the Sherry Vinaigrette
- 1 or 2 garlic cloves, coarsely chopped
- Salt and freshly milled pepper
- 1 ½ Tbsp. sherry vinegar or aged red wine vinegar
- 1 tsp. Dijon mustard
- 6 Tbsp. extra-virgin olive oil
Instructions
For the Salad
- 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.
- Add all other ingredients and toss with dressing.
For the Dressing
- Pound the garlic with ¼ tsp. 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.
Nutrition
- Serving Size: 2
