Cauliflower, Olive, Pepper and Caper Salad (Insalata Di Rinforzo)

subheading: QUICK-PICKLED VEGETABLES:

3 cups white wine vinegar, plus more as needed

3 tablespoons kosher salt, plus more as needed

3 tablespoons sugar, plus more as needed

3 bay leaves

1 teaspoon whole black peppercorns

3 medium carrots, cut into ½-inch-thick rounds

2 red or yellow bell peppers, cut into 1-inch squares

2 celery stalks, cut into ½-inch-thick pieces

1 small red onion, halved and cut into ¼-inch-thick slices

subheading: SALAD:

Sea salt, as needed

1 small head cauliflower, separated into florets

½ cup olives-rinsed, pitted and halved lengthwise

2 tablespoons capers, rinsed

6 salted anchovy fillets, cleaned and cut into ¼-inch pieces

¼ cup fresh flat-leaf parsley, roughly chopped

2 tablespoons white wine vinegar

¼ cup extra-virgin olive oil

Freshly ground black pepper

Note: Ingredients may have been altered from the original.

Directions at purewow.com

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