Doug's Cauliflower and Olive Salad

The starting point for this recipe came from a recipe from the Las Novedades, a wonderful Spanish restaurant from my hometown of Tampa, FL, in Ybor City. Unfortunately, it is no longer there, having ceased to do business in the 70's. An indespensible cookbook, Clarita's Cocina, by Clarita Garcia, was published in 1969. If you can find a copy, spring for it!! The food there is one of the wonderful memories of my childhood. The stone crabs and Spanish bean soup were transcendent. This stuff is absolutely wonderful on a hot, summer evening.

The Stuff That Goes in It

• a decent head of lettuce
• 3-4 cups of raw cauliflower florets (small)
• 1 small purple onion, sliced thinly or diced
• green Spanish olives, pitted
• 1/4 cup of olive oil
• 1/8-1/4 cup of wine vinegar
• pimentos (optional, I think)
• salt: to taste
• pepper: to taste
• you could add some oregano, if you want

What to do:

• Mix everything up.
  
  
• Chill.
  
  

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Last updated: The Ides of March, 2001