Recipe courtesy of Robert Irvine
Episode: Boot Camp
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Total:
2 hr 30 min
Prep:
20 min
Inactive:
2 hr
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Blanch cauliflower florets until half-cooked, drain and set aside to cool.

Whisk together vinegar, lemon juice, garlic, and parsley. While whisking constantly, add oil in a thin stream. Season with salt and pepper. Chop 2 of the hard boiled eggs. Cut the other 2 egg into wedges for garnish. Toss cauliflower, chopped eggs and black olives together. Let marinate and chill for 2 hours. Transfer to a serving dish and garnish with egg wedges and parsley sprigs.

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