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Serves : 8
© Beatriz Da Costa

How to Make It

Step 1    

In a mortar, puree the garlic with 1/4 teaspoon salt. Add the egg yolks and pound until smooth. Stir in the sherry vinegar and mustard and transfer to a small bowl. Slowly whisk in the oil and season with salt and pepper.

Step 2    

In a large bowl, combine the broccoflower, cauliflower, frisée, scallions, celery, cucumber, parsley, bell pepper, olives and capers. Add the dressing and toss well. Finely dice the egg whites, scatter them over the salad and serve.

Suggested Pairing

Look for a wine that will provide a counterpoint to this crunchy salad. Try a dry California rosé.

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