Cauliflower, Broccoflower And Frisée Salad With Olives

More from this source
Food & Wine


Add a comment


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

You might also like

Soba, Cauliflower And Blood Orange Salad Recipe
Food Republic
Roasted Cauliflower Salad With Green Beans, Chi...
Chef Speak
Cauliflower Cannelloni
Vanilla Latte
Cauliflower-And-Broccoflower Salad With Sherry...
Cooking Light
Tortellini In Broth With Roasted Vegetables
Fine Cooking
Cauliflower Mash
The Year In Food
Quinoa Cauliflower Patties
Sprouted Kitchen
Roasted Cauliflower
Whole Living
Spiced Cauliflower With Sesame Seeds
101 Cookbooks
Cauliflower Crust Pizza
Bakers Royale