Marinated Italian Vegetable Salad from The Silver Palate Cookbook by Julee Rosso and Sheila Lukins
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 fr...
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Ingredients
- 1 cup assorted imported olives (Sicilian, alfonso, kalamata)
- 2 tablespoons capers, well drained
- 1 cup best-quality olive oil
- 3 or 4 garlic cloves, peeled and chopped
- 1 bay leaf
- 2 small dried hot red chiles
- ¾ cup imported white wine vinegar
- 1½ cups peeled carrots, sliced into coins
- ¾ cup celery, cut into ½-inch pieces
- 4 cups cauliflower florets
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