Active Time
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Total Time
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Yield
Serves : 8

How to Make It

Step 1    

In a large glass bowl, combine the water with the vinegar, sugar and salt; stir to dissolve the sugar and salt. Add the carrots, shallots, fennel and cauliflower, submerging them completely in the brine. Cover and refrigerate the vegetables for 24 hours.

Step 2    

In a medium saucepan of boiling water, cook the green beans until bright green and barely tender, about 3 minutes. Drain and refresh under cold running water. Pat the beans dry.

Step 3    

Drain the pickled vegetables and place in a large bowl. Add the green beans and the Bagna Cauda Vinaigrette and toss well. Arrange the vegetables on plates, top with the marinated anchovy fillets and a sprinkling of freshly ground pepper and serve.

Make Ahead

The pickled vegetables can be drained and refrigerated for up to 5 days. Toss with the green beans and vinaigrette before serving.

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