Recipe courtesy of
Total:
25 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

  • 4 tablespoons coarse salt (recommended: Maldon)
  • 1 head cauliflower, cut into florets
  • 2 3/4 cups white wine vinegar
  • 1 teaspoon fennel seeds
  • 4 cloves garlic, peeled and left whole
  • 3 stalks celery, cut on a diagonal into 3/4-inch pieces
  • 10 ounces pickling onions, peeled after soaking in hot water
  • 2 yellow peppers, seeded and cut into 3/4-inch thick strips
  • 2 red peppers, seeded and cut into 3/4-inch thick strips
  • 1 fennel bulb, sliced
  • 6 red chile peppers, left whole
  • 7 ounces pitted olives (black, green, or a mixture)
  • 2 tablespoons capers
  • 1 bunch flat-leaf parsley, chopped
For dressing:
  • 3 tablespoons white wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper
For preserving as a pickle:
  • 1 bottle white wine vinegar
  • 1 bottle olive oil (not extra-virgin)

Directions

Put 16 cups of water into a large saucepan and bring to a boil. Add 2 tablespoons of salt and the cauliflower florets and cook them until tender-crisp, about 5 to 8 minutes. Remove the cauliflower florets with a slotted spoon and plunge them straight into a bowl of iced water.

Pour out half of the boiling water and add the white wine vinegar, remaining salt, fennel seeds, and garlic cloves. Bring the pan back to a boil and add the celery, onions, peppers, fennel, and whole chiles; cook for about 10 minutes until tender. Refresh the vegetables in the same way, plunging them into iced water; when they are cold, drain them along with the cauliflower florets.

In a large bowl, mix the cauliflower and other vegetables with the garlic, olives and capers. Whisk together the vinegar and oil for the dressing and pour over the salad. Season with salt and pepper and sprinkle over the chopped parsley. Combine everything really well, which is easiest done using your hands. At this point you have a pickled vegetable salad which serves 8 generously, or you can stuff everything into wide-necked sterilized canning jars and pour in a mixture of half vinegar and half olive oil to cover the vegetables.

IDEAS YOU'LL LOVE

Insalata di Rinforzo

Recipe courtesy of Giada De Laurentiis

Reinforcement Salad: Insalata di Rinforzo

Recipe courtesy of Mario Batali

Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Insalata di Cannellini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Insalata di Farro: Spelt Salad

Recipe courtesy of David Rocco

Capon Salad: Insalata Di Capone

Recipe courtesy of Roberta Dowling

Cod Salad: Insalata di Baccala

Recipe courtesy of Mario Batali

Insalata Di Rucola E Pera

Recipe courtesy of Carla Pellegrino

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c