Country Living 12/95
1 head (2 1/2 lb) cauliflower
1 pound carrots, peeled
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/3 cup chopped fresh parsley
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/2 cup brine-cured green olives
1/2 cup brine-cured black ripe olives
Trim cauliflower and separate or cut into small flowerettes. Cut carrot into 2 1/2 to 3 inch by 1/2 inch sticks. In 5 quart pot, heat 2 inches water to boiling over high heat. Add carrots and reheat water to boiling.
Add cauliflower 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 arsley, 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.
Serves: 12
