Sicilian Olive Salad
from Jeni*

For this salad the pits are traditionally left in the olives, but be sure to warn eaters. If you choose to take them out, be patient, the pit is not released easily. The best way to release a pit from an olive, is to press on it with the bottom of a glass, the side of a chefs knife, or a meat mallet. This salad must be made 2 days ahead for best results.

Ingredients:

1 pound large green olives, smashed until flesh splits, being careful not to crack pits
1 head cauliflower, cut into small florets
4 large carrots, cut into thin rounds
5 ribs celery, sliced thin, leaves included
1 bulb fennel, sliced thin
1 large red onion, diced small
2 cloves garlic, minced
1 cup capers
1 cup olive oil
¾ cup red wine vinegar
1 small jar pickled hot peppers, left whole, the green kind found in the Italian food isle
1 tablespoon dried oregano
5 leaves fresh basil minced

Directions:

Blanche the cauliflower and carrots by bringing a large pot of salted water to a boil.
While the water is coming to a boil, prepare an ice bath (large bowl of water with ice in it).
Once the water is boiling add the carrots and cauliflower, cook for 1 minute, remove with a small strainer, a spider, or a slotted spoon and place in the ice bath.
Combine all other ingredients in a large bowl
Lift vegetables from ice bath and place on a towel to drain, once dry add to salad and toss well.
Cover with plastic wrap and place in the refrigerator for at least 2 days.

* Jennifer Columbo is a chef of natural cuisine and owner of the private cooking party and catering business, Naturally Jeni.