Ingredients

1 cauliflower, broken into florets 1/2 bunch spinach
3 tablespoons small salted capers, rinsed
15 mixed Italian olives, pitted
1/4 cup walnut halves, split
1/2 cup paper-thin-sliced pecorino Romano, broken into pieces
3/4 cup Southern Italian extra-virgin olive oil, preferably Sicilian or Puglian
1/4 cup lemon juice
Sea salt and freshly ground black pepper, to taste
Handful fresh parsley, marjoram, or basil, chopped

Instructions

Bring a large pot of salted water to a boil. Add cauliflower and cook until tender, about 10 to 15 minutes. Drain, plunge into cold water, and drain again.

Tear the spinach into large pieces and set on a serving platter. Arrange the cauliflower florets on top, and sprinkle the capers, olives, walnuts, and pecorino Romano over the top. In a bowl, combine the oil and lemon juice, and pour over the salad. Season with salt and pepper and scatter with herbs. Toss when ready to serve.

(Published 2005)