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