Italian Cauliflower Salad

 

1

small head cauliflower, separated into flowerets

1

cup imported Italian black olives, pitted

2

tablespoons large capers, drained

6

flat anchovy fillets in oil

4

hard-cooked eggs, cut into fourths

1/4

cup olive or vegetable oil

1

tablespoon red wine vinegar

1/2

teaspoon salt

1/4

teaspoon pepper

• 1 Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature.
• 2 Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.