© Beatriz Da Costa
Cauliflower, Broccoflower and Frisée Salad with Olives
- SERVINGS: 8
- 2 garlic cloves, coarsely chopped
- 2 hard-cooked eggs, yolks separated from the whites
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 1 pound broccoflower or broccoli, cut into florets and very thinly sliced lengthwise
- 1 pound cauliflower, cut into florets and very thinly sliced lengthwise
- 4 cups frisée or yellow escarole
- 4 scallions, white and tender green parts, thinly sliced
- 2 cups thinly sliced celery hearts and leaves
- 1 European cucumber—halved, seeded and coarsely chopped
- 1 cup flat-leaf parsley leaves
- 1/2 green bell pepper, thinly sliced
- 1/2 cup Spanish green olives, pitted, or pimiento-stuffed olives, halved crosswise (2 ounces)
- 2 tablespoons salted capers, rinsed
- 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.
- 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.
Look for a wine that will provide a counterpoint to this crunchy salad. Try a dry California rosé.