• Staff Favorite

Ingredients

1. 3/4 cup tomato sauce
2. 1/2 cup ketchup
3. 1/3 cup fresh lemon juice
4. 1/4 cup extra-virgin olive oil
5. 1/4 cup tarragon or white wine vinegar
6. 1 tablespoon Worcestershire sauce
7. 1 tablespoon bottled horseradish
8. 1 tablespoon light brown sugar
9. 1 garlic clove, minced
10. Pinch of cayenne pepper
11. Kosher salt
12. One 2-pound head of cauliflower, cut into florets
13. 4 medium carrots, sliced on the diagonal 1/3 inch thick
14. 4 celery ribs, sliced on the diagonal 1/2 inch think
15. 1/2 cup white wine vinegar
16. 1 pound small button mushrooms, stems trimmed
17. 1/2 cup drained peperoncini peppers
18. Three 6-ounce cans Italian tuna packed in oil, drained
19. 6 caper-filled anchovies
20. 1/2 cup canned California black olives, pitted and drained
21. 1/2 cup pimiento-stuffed Spanish olives, drained
22. 3 small kosher dill pickles, cut into thin spears
23. 1/2 cup pickled onions, drained
24. One 6 1/2-ounce jar marinated artichoke hearts, drained

Directions

1. In a large saucepan, combine 1/2 cup of water with the tomato sauce, ketchup, lemon juice, olive oil, tarragon vinegar, Worcestershire sauce, horseradish, brown sugar and garlic. Add the cayenne pepper and season with salt. Bring to a boil over high heat, then simmer for 20 minutes. Transfer the marinade to a large bowl to cool.
2. In a large saucepan of boiling salted water, cook the cauliflower until barely tender, about 2 minutes. Using a slotted spoon, transfer the cauliflower to a baking sheet to cool. Bring the water back to a boil. Add the carrots and celery, blanch for 2 minutes and transfer to the baking sheet to cool. Add the white wine vinegar to the saucepan and return to a boil. Add the mushrooms, simmer for 1 minute and drain well; transfer to the other vegetables and let cool.
3. Add all of the cooled vegetables to the marinade, then add the remaining ingredients. Toss gently but thoroughly, cover and refrigerate overnight.

Make Ahead

The recipe can be refrigerated for up to 2 weeks.