In the summer I make this salad with raw vegetables, but for a winter dinner, I prefer them lightly steamed. Also, healthful crucifers like cauliflower and broccoflower are in high season right now.
1 1/2 tablespoons sherry vinegar or red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 garlic clove, chopped
2 cups small cauliflower florets
2 cups small broccoflower florets
2 cups trimmed watercress (about 1 bunch)
1/2 cup diced celery
1/2 cup chopped green bell pepper
1/2 cup sliced green olives
1/2 cup chopped seeded cucumber
1/4 cup sliced green onions
1/4 cup chopped fresh parsley
1 tablespoon capers
2 hard-cooked large eggs, quartered
How to Make It
To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
To prepare salad, steam cauliflower and broccoflower, covered, 8 minutes or until tender. Drain and place in a large bowl. Stir in watercress and next 7 ingredients (watercress through capers). Drizzle vinaigrette over salad, tossing gently to coat. Serve with egg quarters.