Artichoke Cauliflower Shrimp Ensalata Recipe

Ingredients for Artichoke Cauliflower Shrimp Ensalata

• 1 medium head cauliflower, cut into florets
• Water Packed Artichoke Hearts
• Pitted Black Olives
• Fresh Shrimp
• Fresh lettuce leaves for serving
• Lemon, Rind Of
• Lemon, Juice Of
• Fresh Parsley
• Lite Olive Oil
• Green Onions
• White Wine Vinegar
• Sugar
• Dried Thyme
• Salt And Pepper
• Ground Red Pepper

How to Make Artichoke Cauliflower Shrimp Ensalata

1. Steam 1 medium head of cauliflower cut into florets for 5 minutes until crisp-tender. Immediately rinse under cold water to stop the cooking process and cool completely.
2. In a small bowl, whisk together 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
3. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified. (Alternatively, for a smoother dressing, blend the vinaigrette ingredients in a blender until smooth.)
4. In a large bowl, gently toss the cooled cauliflower florets with 1 (14-ounce) can artichoke hearts (drained and quartered), 1/2 cup Kalamata olives (pitted and halved), and 1 cup cooked shrimp (peeled and deveined). Season with salt and pepper to taste.
5. Arrange the cauliflower mixture on individual plates atop fresh lettuce leaves.
6. Chill the salad for at least 15 minutes to allow the flavors to meld.
7. Before serving, drizzle the lemon vinaigrette over the salad or serve it on the side. Garnish each plate with a lemon wedge or a sprinkle of fresh oregano.