Crunchy Winter Vegetable Salad With Olives And Capers

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1/2 head broccoli (1 1/4 pounds), cut into bite-size florets

1/2 head cauliflower (1 pound), cut into bite-size florets

1/2 fennel bulb, some feathery fronds reserved and coarsely chopped

1/2 cup pitted Calamata olives, plus 1 tablespoon chopped olives

1 tablespoon whole drained capers, plus 1 teaspoon chopped capers

1 teaspoon lemon zest

1 tablespoon Dijon mustard

1/4 teaspoon minced garlic

1/3 cup white wine vinegar

3/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1 head endive, sliced 1/2 inch thick

1 1/4 pounds jicama, peeled and cut into julienne sticks

1 small head of radicchio—halved, cored and cut into 1/4-inch strips

1 head of escarole, inner leaves only, torn into bite-size pieces

4 celery ribs, thinly sliced on the diagonal

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