Marinated Vegetable Salad
Serves 10-12
Ingredients:
Marinade:
- 1 cup dry white wine
- 1/2 cup white wine vinegar
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons sea salt
- 1 teaspoon sugar
- 1 teaspoon coriander seeds
- 1 teaspoon black peppercorns
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves, peeled and sliced
- 3 bay leaves
- 2 sprigs fresh thyme
Vegetables:
- 4 quarts water
- 1 tablespoon sea salt
- 2 cups small cauliflower florets
- 1 cup (1/2-inch thick) slices carrot
- 1 cup (1-inch) cut green beans
- 2 cups coarsely chopped red onion
- 8 ounces button mushrooms, halved
- 1 tablespoon chopped fresh, flat-leaf parsley
Preparation: To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.
To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.