Brooklyn Deli UnPotato Salad

Brooklyn Deli UnPotato Salad

This started with a recipe I found in the same book that I consulted for the basics of chopped liver. This started with a potato salad recipe in a chapter about the Jewish deli culture of New York City. I was intrigued, mostly because of those olives. Sounded different from anything I'd tried before, and it is. Good, too. I think it would be particularly good with poultry or fish, but decide for yourself.

1 cauliflower head
3 celery ribs
1/4 red onion
1/3 cup chopped fresh parsley
3/4 cup sliced stuffed olives (You can buy these pre-sliced, labeled "salad olives." Look with the other olives.)
1/4 cup extra-virgin olive oil
1/4 cup wine vinegar
2 tablespoons brown mustard
1/2 teaspoon celery seeds
3/4 cup mayonnaise
salt and pepper
3 hard-boiled eggs

Trim the leaves and the bottom of the stem off your cauliflower, and cut it into 1/2" chunks. Put them in a microwaveable casserole with a lid, or a microwave steamer, add a couple of tablespoons of water, cover, and nuke on high for 10 minutes -- you want your cauliflower tender but not mushy.

In the meanwhile, dice your celery and onion, chop your parsley, drain and measure your olives -- I just lifted mine out of the jar with a fork.

When the microwave beeps, drain the cauliflower well and put in in a big mixing bowl. Add the celery, onion, parsley and olives.

Put the olive oil, vinegar, mustard, celery seeds and mayonnaise in your blender, and run till it's smooth and well-combined. Pour your dressing over the salad, and stir to coat. Salt and pepper to taste.

Finally, peel your hard-boiled eggs, halve 'em, lay the halves face down on your chopping board, and dice. Add to the salad, and stir gently so as to maintain some hunks of yolk. Chill before serving.

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8 servings, each with: 276 Calories; 30g Fat ; 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g usable carb

NOTE: I actually used 1/2 of one very big head of cauliflower, and about 1/4 of another head that was, shall we say, past its prime -- it started as a 1/2 head, but after I trimmed it, I had about 1/4 left. If you get 1 normal sized head of cauliflower, it should be about right. Not a big deal; it's not like a 1/2 cup more or less is going to make a big difference.