Calabrian Cauliflower Salad

Infusing vegetables with the strong flavors of Southern Italian cooking adds a warmth and complexity to the taste of a dish. Mild cauliflower serves as a good vehicle for a lusty combination of Calabrian ingredients. This dish may be served as an antipasto, a glamorous relish, or vegetable accompaniment to roasted poultry.

• 2 medium heads cauliflower, trimmed and broken into florets
• 1 1/2 cups chicken broth, preferably homemade
• 1/3 cup golden raisins
• 6 anchovy fillets, minced
• 2 cloves garlic, minced
• 3 tablespoons drained capers
• 1/2 cup diced pitted imported black olives
• 1/2 cup chopped pimiento
• 2 tablespoons balsamic vinegar
• 1/2 cup fruity olive oil
• Dried red pepper flakes to taste
• 2 teaspoons dried oregano
• Salt and freshly ground black pepper to taste
• 1/2 cup chopped fresh parsley

1. Steam the cauliflower over simmering chicken broth just until crisp-tender. Remove the cauliflower to cool and reserve the broth.

2. Add the raisins to the broth and boil over medium-high heat until the stock is reduced to 1/2 cup and the raisins are quite plump, 12 to 15 minutes. Set aside.

3. In a mixing bowl combine the anchovies, garlic, capers, olives, pimiento, and vinegar. Whisk in the olive oil, then add the reduced stock and raisins. Season with the red pepper flakes, oregano, salt, and pepper. Add the cauliflower and toss to coat and combine. Add the parsley just before serving. Serve slightly chilled or at room temperature. The salad improves a bit with time and will keep in the refrigerator for up to 1 week.

Makes 6 to 8 servings

from Cold Weather Cooking