Recipe information
Yield
Serves 12
Ingredients
1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about 3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*
For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste
*available at specialty foods shops
Preparation
Step 1
In a large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
Make vinaigrette:
Step 2
In a blender blend vinaigrette ingredients until combined well.
Step 3
Add vinaigrette to salad, tossing well, and season with salt and pepper. Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.
