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.

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