Delmonico Olive Salad | Emerils.com

Ingredients

• 5 cups white wine vinegar
• 4 cups water
• 2 teaspoons crushed red pepper
• 1 tablespoon dried oregano
• 1 tablespoon fennel seeds
• 2 teaspoons anise seeds
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 bay leaves
• 1 bouquet fresh thyme
• 1 large head cauliflower, cut into small florets
• 4 medium sized carrots, peeled and cut into quarter inch thick half moons
• 1 bunch celery, cut into ¼-inch slices (you may also use the celery leaves)
• 1 large bulb fennel, cut into ¼-inch julienne
• 6 garlic cloves, thinly sliced
• 4 cups large pitted green olives, (Pimento stuffed or plain), broken if halves or thirds by hand
• 2 cups extra virgin olive oil, plus more as needed