1 small head cauliflower, washed, cored and separated into florets
1 small head caulibroc or broccoli, washed, cored and separated into florets
5 Yukon Gold or red skin potatoes
1/2 cup pitted black oil cured olives
1/4 cup Filippo Berio extra virgin olive oil
1/3 cup fresh lemon juice
2 tablespoons fresh thyme leaves
Salt and pepper
Steam the cauliflower and caulibroc until a knife easily pierces the stem. Drain and set aside.
Microwave the potatoes until a knife easily pierces them. Cool. Peel. Slice into 1/4-inch thick rounds and then dice them.
Pour the olive oil into a salad dish or bowl. Whisk in the lemon juice and thyme.
Toss the cauliflower, caulibroc, potatoes and olives in the oil and salt and pepper them to taste.
Transfer to a serving dish; serve at room temperature.
This recipe is featured on show 2303 - Eat Salads/Mangiate l'Insalate.
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