Cauliflower Salad with Olives and Capers
This makes an exciting salad for the middle of winter.
Recipe information
Yield
4 servings
Ingredients
1 medium cauliflower
Juice of 1 lemon
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil
1/4 cup olives, pitted and coarsely chopped
2 tablespoons chopped parsley
1 tablespoon capers, rinsed and chopped
Preparation
Step 1
Trim the leaves and core from: 1 medium cauliflower.
Step 2
Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
Step 3
Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
Step 4
Whisk in: 3 tablespoons extra-virgin olive oil.
Step 5
Add the cauliflower and toss with the dressing. Taste and add salt and lemon as needed. Add: 1/4 cup olives, pitted and coarsely chopped, 2 tablespoons chopped parsley, 1 tablespoon capers, rinsed and chopped.
Step 6
Toss gently.
Variations
Step 7
Leave out the capers and add 1/4 cup sliced radishes.
Step 8
Instead of—or in addition to—parsley, try marjoram, basil, or mint.
