Ingredients:
- 1/2 head cauliflower, coarsely chopped (about 4 cups)
- 2 medium carrots, chopped (about 1 cup)
- 2 medium celery stalks, chopped (about 1/2 cup)
- 3 tablespoons red wine vinegar
- 1 anchovy fillet, minced (or 1 teaspoon anchovy paste)
- 1 clove garlic, minced (about 1 teaspoon)
- 1/2 tablespoon dried oregano leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/3 cup pimento-stuffed green olives, chopped
- 1/3 cup pitted black olives, chopped
- 1 roasted red bell pepper (from a jar or freshly roasted), chopped
- 1/4 cup jarred, sliced banana peppers, drained and chopped
Directions:
- Steam the cauliflower, carrot, and celery until just tender, about 12-14 minutes. Meanwhile, in a large bowl, use a whisk or fork to mix the vinegar, anchovy, garlic, oregano, thyme, salt, and pepper until combined, then drizzle in the olive oil, whisking constantly.
- When the veggies are just the way you want them, drain excess water and add the hot vegetables to the dressing in the bowl. Toss with two wooden spoons until coated evenly. Add the olives and peppers, tossing again with the wooden spoons until combined. Taste and add more salt and pepper, if necessary. Place in a covered container in the fridge until cool, then adjust seasonings again. Serve chilled.
- Note: This tastes even better with age. It’s delicious when you make it and mind-blowingly yummy the second and third days. Believe it. Should the leftovers last long enough for you to grow weary of eating it as a salad, heat it in a non-stick skillet, then drizzle it with a little more extra-virgin olive oil, sprinkle it with a handful of chopped parsley, and serve it as a hot side dish.
