Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly.
Recipe information
Yield
Makes 12 servings
Ingredients
1/2 cup plus 2 tablespoons red wine vinegar
6 tablespoons Dijon mustard
1 cup canola oil
1 large head of cauliflower, cut into 1-inch florets (about 6 cups)
2 cups Kalamata olives, pitted, halved
1 1/2 cups chopped celery
1 bunch green onions, chopped
1/4 cup chopped fresh Italian parsley
16 cups arugula (about 10 ounces)
Preparation
Step 1
Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
Step 2
Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
