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

Ingredients:
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

Procedure:
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.