This salad must be made 1 day in advance to allow the flavors to meld, so don't adjust the seasoning until just before serving it. Blanching the vegetables one after the other using only one pot makes fast work of it. The recipe doubles well.
Servings: 12 cups
- 1 small head cauliflower cut into florets
- 8 ounces green beans snipped and cut diagonally into thirds
- 2 medium heads broccoli, cut into florets
- 1 1/2 pounds Brussels sprouts, stem ends trimmed, halved lengthwise
- 4 carrots, peeled, trimmed and cut into 1/2-inch-thick diagonal slices
- 1/2 pound mushrooms . stems trimmed, cut into quarters
- 1 jar (12 ounces) marinated pepperoncini, sliced and drained
- 3 medium cloves garlic, crushed
- 1 teaspoon dried thyme
- 1 tablespoon sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 tablespoons white vinegar
- 1/4 cup extra-virgin olive oil
- Finely chopped flat-leaf parsley, for garnish
In a large pot, bring 4 quarts of salted water to a boil over high heat. Have ready a bowl of ice water (large enough to hold all the vegetables), placed near the stove.
Blanch the cauliflower for 3 minutes in the boiling water, then transfer to the ice water bath using a Chinese spider (long-handled metal basket spoon) or a strainer. In succession, blanch the remaining vegetables, transferring to the ice water each time: green beans, 1 minute; broccoli, 2 minutes; Brussels sprouts, 3 minutes; carrots, 2 minutes. Drain the vegetables and blot dry with paper towels. Place the vegetables in a large bowl or large (2-gallon) resealable plastic food storage bag; add the quartered mushrooms, marinated peppers, garlic, thyme, sugar, pepper, salt, vinegar and olive oil. Seal the bag, if using; toss the vegetables until evenly coated. Cover and refrigerate overnight to marinate. Adjust seasoning to taste before serving. Garnish with chopped parsley.
Adapted from former chef and restaurateur David Hagedorn.
Tested by Christina L. Talcott.
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