Aug 8, 2016

A Beautiful Salad

Imagine the colors of a Hawaiian fresh vegetable garden in a salad. This beautiful antipasto salad is made up of sweet red bell peppers, white cauliflower, brined capers, anchovies, Kalamata olives, sweet Maui onions with a touch of minced garlic. Then it is tossed together with olive oil, fresh lime juice, a little red wine vinegar or Hawaiian chili pepper water, and salt and pepper for seasoning. Great served with grilled crusty bread.

Hawaiian Antipasto Salad
1 small head white cauliflower
2 tablespoons brined capers
4 flat anchovy fillets, coarsely chopped
1/2 red bell pepper, core and seeds removed, cut into thin bite-sized pieces
1/3 cup chopped Maui or red onion
10 Kalamata olives, halved
1 clove of garlic, minced
1/4 cup extra virgin olive oil
1 tablespoon of fresh lime juice
1 tablespoon red wine vinegar, or Hawaiian Chili Pepper Water
1/2 teaspoon brown mustard
1/2 teaspoon dried dill, or fresh if you've got it
kosher salt and freshly ground black pepper, to taste

Discard the large outer leaves of the cauliflower, along with stem and core. Cut cauliflower into large, bite-sized pieces. Blanch the cauliflower pieces in a pot of boiling salted water for about 3 minutes. Remove from the boiling water and rinse under cold water to stop the cooking. Set aside to cool.

Add cooled cauliflower to a serving bowl along with the rest of the ingredients. Toss well, correct seasoning, and serve. Makes 2 servings.

Note: The addition of fresh local tuna and hard cooked eggs makes this simple salad even better.

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