Cauliflower Salad

Print Friendly

12 servings
From the Executive Kitchen of Salad Savoy Corp.

6 cups Carnival® Multi-Color Cauliflower florets (1 to 2 heads)
3/4 cup chopped pitted Kalamata or brined black olives
3 Bright Lights chard stalks, thinly sliced on the diagonal
1/4 cup chopped red or yellow bell peppers
2 tablespoons drained capers
1/2 cup drained caper berries
3 tablespoons champagne vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste

  1. Steam cauliflower for 3 to 5 minutes.
  2. Drain cauliflower well and place in a large bowl. Toss with the olives, chard slices, peppers, capers, and caper berries.
  3. Make a vinaigrette dressing by combining the remaining ingredients in a blender and blending until well combined.
  4. Add vinaigrette to salad, toss well, and season with salt and pepper.

SERVING TIPS:
This salad will improve in flavor if kept covered and chilled for at least 1 day and up to 3 days. Bring salad to room temperature before serving.

Leave a Reply