Giardiniera Salad with Shrimp AGiardiniera is a pickled vegetable melange. This is a salad variation of that dish. You can leave out the shrimp and make this a side vegetable salad for six people. Makes 4 Servings
	Ingredients: 1 small to medium head cauliflower about 1 1/4 pounds, separated into small florets 1 pound peeled and trimmed carrots, cut into 1/4 inch slices 24 pearl onions, peeled 1 red bell pepper, cored and cut into thin strips 12 ounces shrimp, peeled (de-veined if desired) Kosher salt 1/4 cup chopped fresh parsley 2 tablespoons rice vinegar 2 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 1 teaspoon fennel seeds, ground 1 teaspoon ground coriander Freshly ground black pepper to taste Hot pepper flakes to taste Pinch sugar
	Instructions: 1. Steam cauliflower, carrots, onions, and pepper in 1/2 inch of water over a steamer basket in a covered large saucepan or small kettle until vegetables are tender but still firm, about 15 to 20 minutes. 2. Refresh briefly under cold water (the vegetables should not be completely cooled). 3. Drain. 4. Meanwhile, cook shrimp in 1 quart of boiling water and 1 teaspoon of salt for 3 or 4 minutes. 5. Drain, let cool slightly, and cut into 1/2- to 1-inch pieces. 6. Put vegetables in a bowl with shrimp and parsley. 7. Combine remaining ingredients with salt to taste. 8. Pour over mixture and toss well. 9. Serve at room temperature or refrigerate. Bring to room temperature to serve.

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