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.
Cooking Light DECEMBER 2000
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.
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