CAULIFLOWER SALAD WITH OLIVES AND CAPERS
Steps:
- Trim the leaves and core from: 1 medium cauliflower.
- Break apart or cut into small florets. Cook until just done in salted boiling water. Drain and let cool.
- Stir together in a large bowl: Juice of 1 lemon, Salt, Fresh-ground black pepper.
- Whisk in: 3 tablespoons extra-virgin olive oil.
- 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.
- Toss gently.
- Variations
- Leave out the capers and add 1/4 cup sliced radishes.
- Instead of-or in addition to-parsley, try marjoram, basil, or mint.
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