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Broccoflower Salad with Black Olives and Capers


1 small firm head broccoflower, about 12 ounces
1 hard-cooked egg
Sherry vinaigrette (below)
2 scallions, including an inch of the greens, thinly sliced
1 cup diced celery heart with leaves
*1/2 red onion, minced
1 small green bell pepper, thinly sliced (used red pepper)
1 small cucumber, peeled, seeded, and chopped
12 pimiento-stuffed Spanish green olives, halved (used kalamata olives)
1 tablespoon capers, rinsed
1/2 cup parsley leaves

Slice off very thin slices of broccoflower, working your way around the head. Quarter then thinly slice the cauliflower. Be sure to include the stalks, too, peeled and thinly sliced.

Smash the hard-cooked egg yolk with the garlic and salt when you make the vinaigrette. Keep the dressing a little on the tart side.

Dice the egg white and toss it with the vegetables, olives, capers, and parsley. Add the vinaigrette (below) and toss again.

Sherry Vinaigrette:

1 or 2 garlic cloves, coarsely chopped
salt and freshly milled pepper
1 1/2 tablespoons sherry vinegar or aged red wine vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil

Pound the garlic with 1/4 teaspoon salt in a mortar until it breaks down into a puree. Combine the garlic, vinegar, and mustard in a small bowl, then whisk in the oil and season with pepper. Taste and correct the balance.

*This one’s a keeper! There is a lot of ingredients but it all work. It is very fresh, a great change for just your regular coleslaw. I did change a few ingredients and added red onions to it. I didn’t slice the  broccoflower and keep the florets. I can see this salad in picnics, barbeque and parties in the future. enJOY!!!

Source: Smitten Kitchen