Grilled Rainbow Giardiniera Salad

4 medium carrots, peeled
3 cups mini rainbow pepper
4 serrano peppers
1 small head of cauliflower, cut into 1 inch segments
2 stalks of celery, celery tops/greens reserved
2 cups red wine vinegar
1 cup water
4 garlic cloves smashed
3 tablespoons kosher salt
1 tablespoon granulated sugar
1 teaspoon whole peppercorns
1 cup pitted black olives, halved
1 cup grated ricotta salata
Reserved celery tops.
Optional – Italian Sausage and Sausage Rolls.

Preheat your grill to high. Clean and oil your grates with vegetable oil.

In a small pot, combine vinegar, garlic, dried oregano, salt and sugar. Bring to a simmer
andwhisk to make sure sugar and salt are dissolved. Let cool completely
Place carrots, rainbow peppers, serrano peppers and caulflower steak directly on the grill (do
not grill the celery, keep it raw!). Grill on high for 5 minutes a side or until charred with grill
marks. Set aside to cool on wire-racked sheet pan. Once cooled, its time to chop!

Slice carrots on a sharp 45 degree angle bias cut, ½ inch thick
Keep rainbow peppers whole!

Slice the serranos into 1 inch slices
Cut cauliflower off the woody stem and keep in individual 1 inch florets
Slice celery like you did with the carrots, on a sharp bias
Place chopped veggies into a large 1 gallon zipper topped bag. Pour vinegar mixture directly on
the veggies cooling in the baking dish. Stir around and let sit in the fridge for 3 hours or up to

Before plating, take veggies out of brine and place on paper towel lined sheet pan. Arrange
pickled veggies in groups on a large long platter, i.e., carrots, then peppers, then celery..
Mix together ¼ cup of the red wine vinegar brine with ¼ cup olive oil and 1 tablespooin Dijon.
Whisk until combined. Season to taste

Drizzle over veggies and top with the crumb led ricotta salata, celery tops and olives. Or serve
the veggies directly of freshly grilled Italian sausage and top with ricotta salad, olives and celery