Cauliflower Salad With Green Olives and Capers - Amanda H

1 small head cauliflower or broccoflower about 12 ozs
2 C watercress or parsley
1 hard cooked egg
2 scallions
1 C diced celery
1 small green pepper thinly sliced
1 small cucumber peeled, seeded and chopped
12 pimiento-stuffed Spanish olives, halved
1 Tblsp capers
1/2 C parsley

Slice off very thin slices of cauliflower working your way around the head. Quarter and thinly slice the cauliflower, including the stalks. Remove the large stems from the watercress or parsley and coarsely chop the rest. Dice the egg and toss it with the vegetables and greens, olives, capers and parsley. Add the vinaigrette and toss again.

Sherry vinaigrette
1 or 2 garlic cloves
1/4 tsp salt
1 1/2 Tblsp sherry vinegar or aged red wine vinegar
1 tsp Dijon mustard
6 Tblsp olive oil

Mash the garlic with the salt until it is a purée. Combine the garlic, vinegar and mustard in a small bowl and season with salt and pepper to taste.

For a milder version of the dressing, leave out the garlic and mix the vinegar, mustard and olive oil.