Updated Nov 24, 2014Chatelaine
kosher or coarse salt
garlic cloves, peeled and left whole
carrots, peeled and cut diagonally into 1/4-in. slices
celery stalk, cut diagonally into 1/2-in. pieces
pearl onions, peeled
red bell peppers, seeded and stems discarded, cut into 1/2-in. strips
fennel bulb, cut into 1/4-in. strips
freshly ground black pepper
oil-packed anchovies, rinsed and patted dry
large green olives, pitted
kalamata olives, pitted
- Cut cauliflower into large florets. In a large saucepan, bring 16 cups (4 L) water to a boil with 2 tbsp (30 mL) kosher salt. Then add cauliflower to pot and boil, uncovered, until tender, from 6 to 10 min. Drain and immediately rinse with cold water to stop the cooking. Place in a bowl large enough to hold at least 16 cups (4 L). Set aside.
- Pour about half of boiling water out of saucepan to leave about 8 cups (2 L). Add white-wine vinegar, remaining kosher salt, fennel seeds and garlic. Bring to a boil again.
- Meanwhile, prepare vegetables. Then add all vegetables to boiling liquid and boil gently, uncovered and stirring occasionally, until tender, from 10 to 12 min. Drain and rinse with cold water to stop the cooking. Add to cauliflower.
- Prepare dressing by whisking oil with the red-wine vinegar, 1/2 tsp (2 mL) salt and pepper. Mix with vegetables and toss to coat. Then gently stir in anchovies and olives. Refrigerate for at least 4 hours or preferably overnight. Serve on a large platter. This salad keeps well in the refrigerator for several days, but stir at least once a day.
Gorgeous when first made, every time vegetables are left over, they’re added to the mix.