Cauliflower Salad with Green Olives and Capers

1 small firm head cauliflower
1 hard-cooked diced egg white (Use cooked yolk for dressing below)
2 scallions, including an inch of the greens, thinly sliced
1 cup diced celery heart with leaves
1 small green bell pepper, thinly sliced
1 small cucumber, peeled, seeded, and chopped
12 green olives, halved
2 tbs capers, rinsed and chopped
1/2 cup parsley leaves (chopped finely)

Slice off very thin slices of cauliflower, working your way around the head. Be sure to include the stalks, too, peeled and thinly sliced.
Toss all ingredients and add vinaigrette (below) and toss again. Cover and marinate 2-4 hours before serving.

Vinaigrette
1 mashed cooked egg yolk from above (mashed)
1 or 2 garlic cloves, coarsely chopped
salt and pepper
1 1/2 tbs red wine vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil

Combine all ingredients and pour over cauliflower mix.
Judy/Buffalo

http://www.nancyskitchen.com