Broccoflower and Celery Salad

Name: Broccoflower and Celery Salad
Yield: Serves 6 to 8
Ingredients: 1 medium clove, garlic; , Salt and ground black pepper; 1 , hard-boiled egg, peeled, white diced small and yolk left whole; 3 tablespoons, sherry vinegar; 6 tablespoons, olive oil; 1 head, broccoflower (about 2 pounds), cut into small florets, stalk sliced thin; 2 cups, watercress, stemmed and chopped coarse; 3 , medium scallions, sliced thin; 1 cup, celery hearts and leaves, cut into small dice; 1 , small green bell pepper, cut into small dice; 12 , pimento stuffed green olives, halved; 1 tablespoon, capers, drained; 1/2 cup, fresh parsley leaves

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Appears in Cook's Illustrated May/June 1995

Flavorful salads feature spring's tender young vegetables.

SERVES6 to 8

TIME20 minutes

WHY THIS RECIPE WORKS

We wanted to develop flavorful salad recipes using spring’s tender young vegetables. Adding a chopped hard-boiled egg to this broccoflower and celery salad gave it some richness without weighing it down.

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