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Cauliflower Salad with Green Olives and Capers


Cauliflower Salad sounded yummy and I have to say it was delicious. Serve this with your favorite Pork recipe. Enjoy!



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


For the Salad

  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.
  2. Add all other ingredients and toss with dressing.

For the Dressing

  1. 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.


  • Serving Size: 2
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