Cauliflower, Broccoflower and Frisee Salad with Olives

Ingredients

• 2 garlic cloves, coarsely chopped,
• Salt
• 2 hard-cooked eggs, yolks separated from the whites
• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• pepper, Freshly ground
• 1 pound broccoflower, cut into florets and very thinly sliced lengthwise or broccoli
• 1 pound cauliflower, cut into florets and very thinly sliced lengthwise
• 4 cups frisee, or yellow escarole
• 4 scallions, sliced, white and tender green parts, thinly
• 2 cups thinly sliced celery hearts and leaves
• 1 European cucumberhalved, coarsely chopped, seeded and
• 1 cup flat-leaf parsley leaves
• 1/2 green bell pepper, sliced, thinly
• 1/2 cup Spanish green olives, pitted, or pimiento-stuffed olives, halved crosswise (2 ounces)
• 2 tablespoons salted capers, rinsed