Cauliflower, Olive And Caper Salad Rinforzo

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon coarse salt
• 2 lbs cauliflower, washed and drained
• 3/4 cup oil-cured black olive, pitted (olives from gaeta)
• 1/3 cup capers, rinsed and dried
• 3/4 cup green olives, pitted
• 1/2 cup red pepper, packed in vinegar, rinsed, dried, and sliced into julienne strips
• black pepper, freshly ground, to taste
• 2 tablespoons lemon juice
• 1/2 cup extra virgin olive oil

Recipe

• 1 fill a large saucepan with water; add 1 tablespoon salt and bring to a boil.lower the cauliflower gently into the water.
• 2 simmer, covered, for about 15 minutes.
• 3 test; the cauliflower should be al dente, not overcooked.
• 4 drain, cool, and break into flowerets.
• 5 put the cauliflower in a large bowl and add the black olives, capers, green olives, red peppers, and pepper to taste.
• 6 mix together the lemon juice and olive oil and pour over the salad.
• 7 toss gently, being careful not to break the flowerets.
• 8 taste for salt and add more, if necessary.