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Cauliflower Salad with Green Olives and Capers
SMITTEN KITCHEN16Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 broccoflower (or small firm head cauliflower, about 12 ounces)
- 1 hard cooked egg
- vinaigrette (Sherry, below)
- 2 scallions (including an inch of the greens, thinly sliced)
- 1 cup celery heart (diced, with leaves)
- 1 green bell pepper (small, thinly sliced)
- 1 cucumber (small, peeled, seeded, and chopped)
- 12 pimiento (stuffed Spanish green olives, halved)
- 1 Tbsp. capers (rinsed)
- 1/2 cup parsley leaves
- 2 garlic cloves (coarsely chopped)
- salt
- pepper
- 1 1/2 Tbsp. sherry vinegar (or aged red wine vinegar)
- 1 tsp. Dijon mustard
- 6 Tbsp. extra-virgin olive oil
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