MARINATED CAULIFLOWER, OLIVE, AND ARUGULA SALAD

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Marinated Cauliflower, Olive, and Arugula Salad image

Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.

Yield Makes 12 servings

Number Of Ingredients 9

1/2 cup plus 2 tablespoons red wine vinegar
6 tablespoons Dijon mustard
1 cup canola oil
1 large head of cauliflower, cut into 1-inch florets (about 6 cups)
2 cups Kalamata olives, pitted, halved
1 1/2 cups chopped celery
1 bunch green onions, chopped
1/4 cup chopped fresh Italian parsley
16 cups arugula (about 10 ounces)

Steps:

  • Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
  • Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.

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