How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cauliflower, Broccoflower and Frisee Salad with Olives?

You need 17 ingredients. The key ingredients include: 2 garlic cloves, coarsely chopped, Salt, 2 hard-cooked eggs, yolks separated from the whites, 2 tablespoons sherry vinegar, and more.

Is Cauliflower, Broccoflower and Frisee Salad with Olives suitable as salads?

Yes, Cauliflower, Broccoflower and Frisee Salad with Olives falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Cauliflower, Broccoflower and Frisee Salad with Olives?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cauliflower, Broccoflower and Frisee Salad with Oli

Name: Cauliflower, Broccoflower and Frisee Salad with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, coarsely chopped; Salt; 2 hard-cooked eggs, yolks separated from the whites; 2 tablespoons sherry vinegar; 2 teaspoons Dijon mustard; 1/2 cup extra-virgin olive oil; Freshly ground pepper; 1 pound broccoflower or broccoli, cut into florets and very thinly sliced lengthwise; 1 pound cauliflower, cut into florets and very thinly sliced lengthwise; 4 cups frisee or yellow escarole; 4 scallions, white and tender green parts, thinly sliced; 2 cups thinly sliced celery hearts and leaves; 1 European cucumberhalved, seeded and coarsely chopped; 1 cup flat-leaf parsley leaves; 1/2 green bell pepper, thinly sliced; 1/2 cup Spanish green olives, pitted, or pimiento-stuffed olives, halved crosswise (2 ounces); 2 tablespoons salted capers, rinsed

Fresh, crisp and full of flavor — this Cauliflower, Broccoflower and Frisee Salad with Olives is a must-try. Made with garlic, Salt, eggs and sherry vin…

This Cauliflower, Broccoflower and Frisee Salad with Olives relies on simple, everyday ingredients such as salt, sherry vinegar, dijon mustard and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 530 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Cauliflower, Broccoflower and Frisee Salad with Olives

Tips for the best results

Variations & substitutions

My Personal Notes

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