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Cauliflower, Broccoflower And Frisée Salad With Olives


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2 garlic cloves, coarsely chopped


2 hard-cooked eggs, yolks separated from the whites

2 tablespoons sherry vinegar

2 teaspoons dijon mustard

1/2 cup extra-virgin olive oil

Freshly ground pepper

1 pound broccoflower or broccoli, cut into florets and very thinly sliced lengthwise

1 pound cauliflower, cut into florets and very thinly sliced lengthwise

4 cups frisée or yellow escarole

4 scallions, white and tender green parts, thinly sliced

2 cups thinly sliced celery hearts and leaves

1 European cucumber—halved, seeded and coarsely chopped

1 cup flat-leaf parsley leaves

1/2 green bell pepper, thinly sliced

1/2 cup Spanish green olives, pitted, or pimiento-stuffed olives, halved crosswise (2 ounces)

2 tablespoons salted capers, rinsed

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