Cauliflower, Olive and Caper Salad Rinforzo-Italy

[Guest guest]

Cauliflower, Olive and Caper Salad Rinforzo-Italy

 

coarse salt

2 lbs. cauliflower, washed and drained

3/4 cup pitted, oil-cured black olives or olives from Gaeta

1/3 cup capers, rinsed and dried

3/4 cup pitted green olives

1/2 cup red peppers packed in vinegar, rinsed, dried, and sliced into julienne

strips

freshly ground black pepper

2 tbsps. lemon juice

1/2 cup extra virgin olive oil

 

Fill a large saucepan with water; add 1 tablespoon salt and bring to a boil..

Lower the cauliflower gently into the water.

Simmer, covered, for about 15 minutes.

Test; the cauliflower should be al dente, not overcooked.

Drain, cool, and break into flowerets.

Put the cauliflower in a large bowl and add the black olives, capers, green

olives, red peppers, and pepper to taste.

Mix together the lemon juice and olive oil and pour over the salad.

Toss gently, being careful not to break the flowerets.

Taste for salt and add more, if necessary.

Note: This may be prepared in advance and refrigerated. Remove from the

refrigerator 30 minutes before serving.

 

 

 

 

 

[Guest guest]

Thank you! I love olives and capers and finding a recipe with them both in it

is special.

Cin

 

, Pete Walley <petewalley wrote:

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> Cauliflower, Olive and Caper Salad Rinforzo-Italy