Cauliflower-and-Broccoflower Salad with Sherry Vinaigrette

Ingredients

• Vinaigrette:
• 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
• Salad:
• 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

Preparation

1. To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk. Set aside.
2. 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.