Marinated Vegetable and Olive Salad

Green and ripe olives mingle with cauliflower and carrots in this marinated salad. The salad, which improves in flavor when refrigerated overnight, is an ideal make-ahead party dish.
Serving: 12

Ingredients:
1 cup mixed brine-cured green and ripe olives
1 large head (2 1/2 pounds) cauliflower
1 pound carrots, peeled
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/3 cup chopped fresh parsley leaves
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
Fresh flat-leaf or Italian parsley sprigs (optional)

Method:
Trim cauliflower and separate or cut into small flowerets.

Cut carrots into 2 1/2- to 3-inch by 1/2-inch sticks.
In 5-quart saucepot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling.

Add cauliflowerets to water with carrots.
Cook vegetables just until tender-crisp.

Drain vegetables and rinse with cold water; set aside in large bowl or food-storage container. In jar with tight-fitting lid, combine oil, vinegar, chopped parsley, sugar, salt, dry mustard, and pepper until well mixed for the marinade.

Pour over vegetables; toss and cover.

Refrigerate 2 hours or overnight, stirring occasionally. Just before serving, add olives to vegetables and toss until well mixed.

Spoon into serving bowl. Garnish with parsley sprigs, if desired.

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BKM Gida Ltd. Aytop Gida Sitesi G17 Sultanbeyli 34935 istanbul Turkey
Phone:+9. 0216 592 08 00 / Facsimile:+9. 0216 592 51 00