Cauliflower Salad with Green Olives and Capers

From http://inthekitchenwithkath.com

(Inspired by Deborah Madison’s recipe in Vegetarian Cooking for Everyone)

Serves 2

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

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

1. Slice the cauliflower into thin slices and put in a bowl. Add the celery, onions, olives and capers.

2. Pour the vinegar in a small bowl. Add the mustard and garlic and stir.

3. Toss the salad with the olive oil. Add salt and pepper to taste. Then toss with the vinegar mixture.