Crunchy Winter Vegetable Salad with Olives and Capers

Ingredients

• 1/2 head broccoli (1 1/4 pounds), cut into bite-size florets
• 1/2 head cauliflower (1 pound), cut into bite-size florets
• 1/2 fennel bulb, some feathery fronds reserved and coarsely chopped
• 1/2 cup pitted Calamata olives, plus 1 tablespoon chopped olives
• 1 tablespoon whole drained capers, plus 1 teaspoon chopped capers
• 1 teaspoon lemon zest
• 1 tablespoon Dijon mustard
• 1/4 teaspoon minced garlic
• 1/3 cup white wine vinegar
• 3/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 head endive, sliced 1/2 inch thick
• 1 1/4 pounds jicama, peeled and cut into julienne sticks
• 1 small head of radicchio—halved, cored and cut into 1/4-inch strips
• 1 head of escarole, inner leaves only, torn into bite-size pieces
• 4 celery ribs, thinly sliced on the diagonal

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