Marinated vegetable salad
Source of Recipe
First published in Chatelaine's 12/2000 issue.
List of Ingredients
1 small cauliflower
1/4 cup ( 50 mL) kosher or coarse salt
3 cups ( 750 mL) white-wine vinegar
1 tsp ( 5 mL) fennel seeds
4 garlic cloves, peeled and left whole
2 carrots, peeled and cut diagonally into 1/4-inch (0.5-cm) slices
3 celery stalks, cut diagonally into 1/2-inch (1-cm) pieces
16 pearl onions, peeled
3 red peppers, seeded and stems discarded, cut into 1/2-inch (1-cm) strips
1 fennel bulb, cut into 1/4-inch (0.5-cm) strips
1/2 cup ( 125 mL) olive oil
1/4 cup ( 50 mL) red-wine vinegar
1/2 tsp ( 2 mL) salt
1/4 tsp ( 1 mL) freshly ground black pepper
50 g tin oil-packed anchovies, rinsed and patted dry
18 large green olives, pitted
18 kalamata olives, pitted
Recipe
1. Cut cauliflower into large florets. In a large saucepan, bring 16 cups (4 L) water to a boil with 2 tbsp (30 mL) kosher salt. Then add cauliflower to pot and boil, uncovered, until tender, from 6 to 10 min. Drain and immediately rinse with cold water to stop the cooking. Place in a bowl large enough to hold at least 16 cups (4 L). Set aside.
2. Pour about half of boiling water out of saucepan to leave about 8 cups (2 L). Add white-wine vinegar, remaining kosher salt, fennel seeds and garlic. Bring to a boil again.
3. Meanwhile, prepare vegetables. Then add all vegetables to boiling liquid and boil gently, uncovered and stirring occasionally, until tender, from 10 to 12 min. Drain and rinse with cold water to stop the cooking. Add to cauliflower.
4. Prepare dressing by whisking oil with the red-wine vinegar, 1/2 tsp (2 mL) salt and pepper. Mix with vegetables and toss to coat. Then gently stir in anchovies and olives. Refrigerate for at least 4 hours or preferably overnight. Serve on a large platter. This salad keeps well in the refrigerator for several days, but stir at least once a day.
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