Cauliflower Salad with Green Olives and Capers
By Kath Dedon
Yesterday afternoon I picked up some celery because I knew I needed it to make Deborah Madison’s Cauliflower Salad with Green Olives and Capers.
Fast forward to 6:00…I pulled out Vegetarian Cooking for Everyone and realized that I didn’t have at least half of the other ingredients. Missing in my refrigerator were watercress, a hard-cooked egg, green onions, a bell pepper, a cucumber, and parsley. So I made a much simpler version. It was still quite tasty and was a good accompaniment to our leftover Neapolitan Pork Ribs.
Deborah says the secret is to slice the cauliflower as thinly as possible.
Cauliflower Salad with Green Olives and Capers
(Inspired by a recipe in Deborah Madison’s Vegetarian Cooking for Everyone)
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Serves 2
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½ small cauliflower (about 8 ounces)
1 cup diced celery
½ cup diced onions (red onions would have been prettier)
7 olives (I used marinated ones from Metropolitan Market)
1 heaping teaspoon capers, rinsed
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For the dressing:
(I didn’t measure anything for the dressing.)
About 2 tablespoons red wine vinegar
About 1 tablespoon Dijon mustard
1 clove garlic, pressed
About 3 tablespoons olive oil
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Slice the cauliflower into thin slices and put in a bowl. Add the celery, onions, olives and capers.
Pour the vinegar in a small bowl. Add the mustard and garlic and stir.
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Toss the salad with the olive oil. Add salt and pepper to taste. Then toss with the vinegar mixture.
In the kitchen with Kath 
