You may also like
Categories:
garlic salt eggs sherry vinegar mustard extra-virgin olive oil freshly ground pepper broccoli cauliflower scallions celery European cucumberhalved flat leaf parsley green bell pepper Spanish green olives capers
Viewed: 34 - Published at: 3 years agoIngredients
- 2 garlic cloves, coarsely chopped
- Salt
- 2 hard-cooked eggs, yolks separated from the whites
- 2 tablespoons sherry vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 1 pound broccoflower or broccoli, cut into florets and very thinly sliced lengthwise
- 1 pound cauliflower, cut into florets and very thinly sliced lengthwise
- 4 cups frisee or yellow escarole
- 4 scallions, white and tender green parts, thinly sliced
- 2 cups thinly sliced celery hearts and leaves
- 1 European cucumberhalved, seeded and coarsely chopped
- 1 cup flat-leaf parsley leaves
- 1/2 green bell pepper, thinly sliced
- 1/2 cup Spanish green olives, pitted, or pimiento-stuffed olives, halved crosswise (2 ounces)
- 2 tablespoons salted capers, rinsed
Method
- In a mortar, puree the garlic with 1/4 teaspoon salt.
- Add the egg yolks and pound until smooth.
- Stir in the sherry vinegar and mustard and transfer to a small bowl.
- Slowly whisk in the oil and season with salt and pepper.
- In a large bowl, combine the broccoflower, cauliflower, frisee, scallions, celery, cucumber, parsley, bell pepper, olives and capers.
- Add the dressing and toss well.
- Finely dice the egg whites, scatter them over the salad and serve.
