Reiforcement Salad - {Insalata Di Rinforzo}

Recipe Ingredients

1		Cauliflower - cut into florets,
		And leaves
2 tablespoons	30ml	Salt - plus
1/4 cup	59ml	Salt
3		Red bell peppers - cut 1/2" thick strip
3 cups	711ml	White wine vinegar
1 teaspoon	5ml	Fennel seeds
4		Garlic cloves
2		Carrots - cut on the bias
		Into 1/4" thick pieces
3		Celery ribs - cut on the bias
		Into 1/2" thick pieces
16		Cippolline (Italian baby onions)
1		Fennel bulb - cut 1/4" batons
8		Salt-packed anchovies - rinsed and filleted
18		Gaeta olives - pitted
18		Green olives - pitted (large)
4 tablespoons	60ml	Red wine vinegar
1/2 cup	118ml	Extra-virgin olive oil

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Plunge the cauliflower florets and leaves into the boiling water and cook 9 to 10 minutes, until tender. Remove the cauliflower, reserving the boiling water, refresh in ice water, and set aside.

Remove 2 quarts of the boiling water (to leave about 1/2 gallon) from the pot and add 3 cups white wine vinegar, salt, fennel seeds and garlic and bring to a boil. Drop the 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, anchovies, both kinds of olives and the vinegar and oil. Season with salt and pepper, toss well to mix and arrange on a platter with the olives and anchovies near the top and serve.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A12) - from the TV FOOD NETWORK

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