Vegan Recipes - Salads

Cauliflower Salad with Capers and Olives

by Tracy Mitchell Griggs
This colorful salad makes a great springtime dish to serve for lunch or as a first course for a fancy dinner.

1 small-medium cauliflower
2 cups of watercress or arugala or radicchio
2 scallions, including one inch of greens, thinly sliced
1 cup diced celery heart with leaves
1 small green pepper, julienned
1 cucumber, peeled seeded and chopped
12 olives, with pimento, halved
1 T capers
1/2 cup parsley

Slice off thin slices of cauliflower, working around the head. Quarter then thinly slice. Remove large stems from watercress and chop the rest. Prepare the vinaigrette (see next recipe). Toss with veggies, greens, olives, capers, and parsley.

Vinaigrette
Keep the dressing on the tart side, a little more vinegar than oil. Prepare vinaigrette -any classic vinaigrette recipe will do. I recommend white wine vinegar, or white balsamic. Red vinegars will discolor the cauliflower. I would also recommend some Dijon mustard (2 tsps is fine) to the vinaigrette. I like to use a classic one part vinegar to three part oil recipe. Please use a fruit vinegar for the vinegar part. I LOVE Trader Joe's raspberry vinegar. I also add (blend or whisk) a fresh raspberry or two, a squeeze of lemon, some sea salt and voila! YUMMY!

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