CAULIFLOWER SALAD WITH OLIVES AND CAPERS

1 head cauliflower, cut into 1-inch flowerets (about 6 cups)
a 3-ounce jar pimiento-stuffed olives, drained and chopped (about
3/4 cup)
3 celery ribs, sliced thin diagonally
1/4 cup chopped drained peperoncini (pickled Tuscan peppers)
2 tablespoons drained capers
1/2 cup drained caper berries*

For vinaigrette
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
6 flat anchovy fillets, or to taste

*available at specialty foods shops

In a large saucepan of boiling salted water cook cauliflower until just
tender, about 4 minutes. In a
colander drain cauliflower and rinse under cold water to stop cooking.
Drain cauliflower well and in a
large bowl toss with olives, celery, peperoncini, capers, and caper berries.

Make vinaigrette:
In a blender blend vinaigrette ingredients until combined well.

Add vinaigrette to salad, tossing well, and season with salt and pepper.
Salad will improve in flavor if
kept, covered and chilled, at least 1 day and up to 3. Bring salad to room
temperature before
serving.

Serves 12.