Ingredients:
3-4 garlic cloves, peeled and chopped
2 small dried red chilies
1 bay leaf
1½ cups carrots, sliced into coins
¾ cups white wine vinegar
4 cups cauliflower florets
¾ cups celery, cut into ½-inch pieces
2 tablespoons capers, well drained
1 cup assorted olives
1 cup olive oil
Directions:
1. Place garlic, chilies, and bay leaf in a large bowl.
2. Bring about 3 quarts of salted water to a boil in a pot. Drop in carrot coins and cook until crisp-tender. Lift carrots from water with a slotted spoon, drain briefly then drop into the bowl with the garlic mixture. Pour the vinegar over the hot carrots and stir.
3. Return the water to a boil and repeat the blanching method with the cauliflower and then the celery, stirring each vegetable into the vinegar, garlic, and herb mixture while hot.
4. Add the capers, olives and olive oil, and let cool to room temperature before covering. Refrigerate for at least 24 hours.
4. Before serving as part of an antipasto, let the salad come to room temperature and adjust seasonings if necessary.
Serves 6-10