This is the Italian salad that can be quickly pickled and spicy, served on an antipasto platter, with grilled meat, or diced up and put on a sandwich.
– 2 cups white vinegar – 2 cups water – 2 tablespoons sugar – 1 bay leaf – 1 teaspoon crushed red pepper, divided – 1 teaspoon salt, divided
– 1 small head cauliflower, trimmed and cut into bite-size floret – 2 stalks celery, thinly sliced – 1 carrot, thinly sliced – 1 red bell pepper, cut into 1-inch piece – 3 tablespoons extra-virgin olive oil – ¼ teaspoon freshly ground pepper
In a huge pot, combine vinegar, water, sugar, a bay leaf, and a half teaspoon each of crushed red pepper and sugar. Bring to hard boil.
Add the bell pepper, cauliflower, celery, and carrot. The vegetables should be simmered, reducing the heat to keep a brisk simmer for five minutes. Remove the frying pan from the heat and let it sit for five minutes.
Transfer the vegetables to a large mixing bowl. Add the reserved cooking liquid, oil, pepper, and remaining half teaspoon each crushed red pepper and salt; stir to combine.
Chill at least twenty-five minutes in the refrigerator. Serve, stirring with a slotted spoon.