Cauliflower Salad with Olives and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 head cauliflower, cut into 1-inch flowerets (about 6 cups) |
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup) |
3 celery ribs, sliced thin diagonally |
1/4 cup chopped drained peperoncini (pickled tuscan peppers) |
2 tablespoons drained capers |
1/2 cup drained caper berries |
3 tablespoons white-wine vinegar |
3 tablespoons extra-virgin olive oil |
6 flat anchovy fillets, or to taste |
Directions:
1. In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
2. Make vinaigrette: In a blender blend vinaigrette ingredients until combined well.
3. Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.
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