Ingredients
SALAD
1 medium-large head cauliflower - cut into bite-size florets
1 medium lemon - cut in half lengthwise and thinly sliced
2 cups cherry or grape tomatoes - cut in half
1 cup pitted large black olives
DRESSING
1/3 to 1/2 cup virgin olive oil
1/4 cup white wine vinegar or white balsamic vinegar
3 tablespoons fresh lemon juice
2 teaspoons dry mustard
1 large garlic clove - finely minced
sea salt to taste and generous amount of freshly cracked pepper
2 tablespoons finely minced, fresh flat-leaf Italian parsley
2 teaspoons minced fresh oregano leaves or 1 teaspoon dried oregano leaves
GARNISH
fresh snipped chives
fresh oregano leaves
Preparation
Bring a kettle of water to a full, rolling boil.
Place cauliflower and lemon slices in a medium-large, heat-proof, non-metallic bowl. Place bowl in sink and pour enough boiling water over to completely cover. Cover bowl tightly with a double layer of foil and let stand 10-12 minutes. Empty into a colander, drain well and transfer to a tupperware-type bowl (one that has a tight-fitting lid). Add tomatoes and olives.
In a small bowl, whisk oil, vinegar, lemon juice, mustard, garlic, salt and pepper until well blended. Stir in parsley and oregano.
Pour dressing over vegetables and toss gently to combine. Cover and refrigerate 2 hours, gently shaking/inverting bowl occasionally.
Partially drain accumulated juices/dressing and transfer to serving bowl. Garnish with chives and oregano leaves.
