Broccoflower and Celery Salad | America's Test Kitchen

Ingredients

• 1 medium clove garlic
• Salt and ground black pepper
• 1 hard-boiled egg, peeled, white diced small and yolk left whole
• 3 tablespoons sherry vinegar
• 6 tablespoons olive oil
• 1 head broccoflower (about 2 pounds), cut into small florets, stalk sliced thin
• 2 cups watercress, stemmed and chopped coarse
• 3 medium scallions, sliced thin
• 1 cup celery hearts and leaves, cut into small dice
• 1 small green bell pepper, cut into small dice
• 12 pimento stuffed green olives, halved
• 1 tablespoon capers, drained
• 1/2 cup fresh parsley leaves