Insalata di Rinforzo

By LeeBoruchow

"Reinforcement" salad - as in the salad is "reinforced" over the week by pickling any leftover veg you may have... er, also as in it "reinforces" your GI regularity...

Ingredients

• 1 head cauliflower, cut into large florets, and leaves
• 2 tbsp plus 2 tbsp salt
• 3 cups white wine vinegar
• 1 teaspoon fennel seeds
• 4 whole cloves garlic
• 3 red bell peppers, cut into 1/2-inch thick strips
• 2 carrots, cut on the bias into 1/4-inch thick pieces
• 3 ribs celery, cut on the bias into 1/2-inch thick pieces
• 16 whole cippolline
• 1 bulb fennel, cut into 1/4-inch batons
• 8 salt-packed anchovies, rinsed and filleted
• 18 Gaeta olives, pitted, coarsly chopped
• 18 large green olives, pitted, coarsly chopped
• 3 :1 ratio extra virgin olive oil:red wine vinegar
• 1/2 cup whole parsley leaves

Preparation

Step 1

Bring 4 quarts of water to a boil and add 2 tablespoons salt. Plunge the cauliflower florets and leaves into the boiling water and cook 9 minutes, until tender. Remove the cauliflower, reserving the boiling water, refresh in ice water, and set aside.

Remove 2 quarts of the boiling water from the pot and add 3 cups white wine vinegar, 2 tbsp salt, fennel seeds and garlic and bring to a boil. Drop the peppers, carrots, celery, cippolline and fennel into the water and vinegar solution and cook until tender, 10 to 12 minutes. Remove the vegetables and garlic. Refresh all in an ice bath and drain well.

In a large mixing bowl, place the cauliflower, cooked vegetables, garlic. Season with salt and pepper, dress with oil and vinegar. Toss with parsley leaves, and mound the anchovies and olives near the top.

After serving, pack any leftovers into mason jars with a 50/50 oil/vinegar solution.