Recipe courtesy of Nigella Lawson
25 min
10 min
15 min
8 servings


  • 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)


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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Insalata di Rinforzo

Recipe courtesy of Giada De Laurentiis

Insalata di Cannellini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Grilled Insalata Di Mare

Recipe courtesy of Bobby Flay

Insalata di Farro: Spelt Salad

Recipe courtesy of David Rocco

Insalata Di Rucola E Pera

Recipe courtesy of Carla Pellegrino

Insalata di Baccala: Cod Salad

Recipe courtesy of David Rocco

Grilled Octopus Salad (Insalata di Polipo)

Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana

Recipe courtesy of Food Network

Spring Vegetable Rice Salad (Insalata di Riso)

Recipe courtesy of Michael Chiarello


So Much Pretty Food Here