Crunchy Winter Vegetable Salad with Olives and Capers

Ingredients

  • 1 teaspoon(s) lemon zest
  • 0.5 head(s) cauliflower florets
  • 1 head(s) endive
  • Salt and freshly ground pepper
  • 0.75 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) whole drained capers
  • 1.25 pound(s) jicama
  • + 9 more ingredients
    • 0.25 teaspoon(s) minced garlic
    • 1 head(s) of escarole
    • 0.5 fennel bulb
    • 4 celery ribs
    • 0.5 head(s) broccoli ze florets
    • 0.5 cup(s) pitted Calamata olives
    • 0.3333 cup(s) white wine vinegar
    • 1 tablespoon(s) Dijon mustard
    • 1 small head of radicchio—halved

1. Bring a large pot of salted water to a boil. Add the broccoli florets and blanch just until crisp-tender, about 3 minutes; drain, plunge into ice water and drain well. Pat the broccoli thoroughly dry. Repeat with the cauliflower florets. Using a mandoline, slice the fennel paper-thin. 2. In a ...

View full recipe at Food & Wine

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