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.