Marinated Italian Vegetable Salad

Preparation info
  • 6 to 10

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 3 or 4 garlic cloves, peeled and chopped
  • 2 small dried hot red chiles


  1. Place the garlic, chiles, and bay leaf in a large bowl.
  2. Bring about 3 quarts of salted water to a boil in a pot, drop in the carrot coins, and cook until tender but still crisp. Lift the carrots from the water with a slotted spoon, drain briefly, and drop into the bowl with the garlic mixture. (Keep the water boiling.) Pour the vinegar over the hot carrots and