2 garlic cloves - coarsely chopped
Sea salt
2 hard-boiled eggs - yolks and whites separated
2 tablespoons sherry vinegar
2 teaspoons dijon mustard
1/2 EV olive oil
freshly ground black pepper
1 pound broccoflowers or broccoli - cut into flowerettes and sliced thin lengthwise
1 pound cauliflower - cut the same way
4 cups frisee (or yellow escarole)
4 scallions - white and tender green parts - thinly sliced
2 cups celery - thinly sliced
1 European cucumber - halved, seeded and coarsely chopped
1 cup flat parsley leaves
1/2 green bell pepper - thinly sliced
1/2 cup Spanish green olives - pitted (or pimento-stuffed, and halved cross-wise) 2 ounces
2 tablespoons salted capers - soaked or rinsed