Cauliflower Broccoflower and Frisee Salad with Olives Recipe - Tina


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


Cauliflower, Broccoflower and Frisee Salad with Olives Recipe - Tina 

Cauliflower Broccoflower and Frisee Salad with Olives Recipe!
"This is a recipe I’ve been making for 20 plus years!!! Super crunchy, tangy & refreshing!" - Tina 

1. In a mortar, puree garlic and 1/4 teaspoon of salt together. 

2. Add egg yolks and pound until smooth. 

3. Stir in sherry vinegar and mustard, and transfer to a small bowl.

4. Slowly whisk in oil and seasoning (salt and pepper)

5. In a separate large bowl, combine broccoflower, cauliflower, frisee, scalions, celery, cucumber, parsley, bell pepper, olives and capers.  Add dressing and toss well.

6. Finely dice egg whites and scatter them over the salad and serve.