Cauliflower Salad

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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.

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.

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