Marinated Italian Vegetable Salad

Name: Marinated Italian Vegetable Salad
Yield: 6 to 10 portions
Ingredients: 1 cup assorted imported olives (Sicilian, alfonso, kalamata); 2 tablespoons capers, well drained; 1½ cups peeled carrots, sliced into coins; 3 or 4 garlic cloves, peeled and chopped; 1 bay leaf; 4 cups cauliflower florets; 1 cup best-quality olive oil; ¾ cup celery, cut into ½-inch pieces; 2 small dried hot red chiles; ¾ cup imported white wine vinegar

Preparation info

6 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

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

Vegan
Gluten-free

Method

Place the garlic, chiles, and bay leaf in a large bowl.
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