Ingredients

2 tablespoons gray salt
2 heads cauliflower, core removed, cut into 1-1/2-inch flowerettes
8 carrots, peeled, cut on bias into pieces about 1/2-inch thick
4 stalks celery, cut on the bias into pieces about 1/2-inch thick
1 cup white wine vinegar
1 pound small button mushrooms, brushed of dirt, left whole
2 jars (7.5 ounces each) pepperoncini peppers, drained
2 cans (200 grams each) Italian oil-packed tuna, drained
1 small tin anchovy with capers, drained
1 can (6 ounces) black olives, pitted and drained
1 jar (7 ounces) pimento-stuffed Spanish olives, drained
2 pints (16 ounces each) tiny Kosher dill pickles, drained
1 jar (7.5 ounces) pickled onions, drained
3 jars (6 1/2 ounces each) marinated artichoke hearts, drained

Antipasto Sauce

1 cup ketchup
1 cup water
12 ounce canned tomato sauce
1/2 cup extra virgin olive oil
1/2 cup tarragon vinegar
6 ounces lemon juice
1 clove garlic, minced
1 tablespoon brown sugar
1 tablespoon Worchestershire sauce
1 tablespoon horseradish
Gray salt and cayenne to taste

Method

Bring 1 gallon of water to a boil in a large stockpot. Add the salt and blanch the cauliflower for about 2 minutes; it should still be crisp. Remove from the water and spread on a baking sheet to cool. Repeat with the carrots and then celery, cooking each one slightly and adding them to the baking sheet to cool.
Add the vinegar to the water (the vinegar will keep the mushrooms white) and blanch the mushrooms for a minute. Remove to the baking sheet.

When the vegetables have cooled, place them in a large mixing bowl and mix with remaining ingredients and the sauce. Refrigerate for up to 2 weeks or can for longer storage. If canning, process according to manufacturer’s instructions.

Antipasto Sauce

Mix all of the ingredients together.

Recipe courtesy:
Michael Chiarello from his cookbook Casual Cooking

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