Crunchy Winter Vegetable Salad with Olives and Capers

Name: Crunchy Winter Vegetable Salad with Olives and Capers
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 567 grams 1/2 head broccoli , cut into bite-size florets; 118 milliliters pitted Calamata olives, plus 1 tablespoon chopped olives; 1 Tbsp whole drained capers, plus 1 teaspoon chopped capers; 454 grams 1/2 head cauliflower , cut into bite-size florets; 4 celery ribs, thinly sliced on the diagonal; 1 Tbsp Dijon mustard; 1 head endive, sliced 1/2 inch thick; 1 head escarole, inner leaves only, torn into bite-size pieces; 1 fennel bulb, some feathery fronds reserved and coarsely chopped; 0 teaspoons minced garlic; 567 grams jicama, peeled and cut into julienne sticks; 1 teaspoon lemon zest; 177 milliliters extra-virgin olive oil; 1 small head radicchio—halved, cored and cut into 1/4-inch strips; 8 servings Salt and freshly ground pepper; 79 milliliters white wine vinegar

Crunchy Winter Vegetable Salad with Olives and Capers is a gluten free, primal, and whole 30 recipe with 8 servings. One serving contains 295 calories, 6g of protein, and 22g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in about 1 hour and 15 minutes. It can be enjoyed any time, but it is especially good for Winter. If you have olive oil, salt and pepper, radicchio—halved, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of salted water to a boil.

Ingredients you will need

Water

Equipment you will use

Pot

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.

Ingredients you will need

Cauliflower Florets