Marinated Anchovies with Vegetables

• 5 cups water
• 2 cups Champagne or white wine vinegar
• 1/2 cup sugar
• 1/2 cup kosher salt
• 2 medium carrots, cut into very thin matchsticks
• 2 large shallots, thinly sliced
• 1 medium fennel bulbhalved lengthwise, cored and sliced lengthwise 1/4 inch thick
• One 2 1/2-pound head of cauliflower, cut into 1-inch florets
• 1/2 pound thin green beans or haricots verts
• Bagna Cauda Vinaigrette
• 32 marinated anchovy fillets (about 1/2 pound)
• Freshly ground pepper

1. In a large glass bowl, combine the water with the vinegar, sugar and salt; stir to dissolve the sugar and salt.
2. Add the carrots, shallots, fennel and cauliflower, submerging them completely in the brine.
3. Cover and refrigerate the vegetables for 24 hours.
4. In a medium saucepan of boiling water, cook the green beans until bright green and barely tender, about 3 minutes.
5. Drain and refresh under cold running water.
6. Pat the beans dry.
7. Drain the pickled vegetables and place in a large bowl.
8. Add the green beans and the Bagna Cauda Vinaigrette and toss well.
9. Arrange the vegetables on plates, top with the marinated anchovy fillets and a sprinkling of freshly ground pepper and serve.

water, white wine vinegar, sugar, kosher salt, carrots, shallots, bulbhalved lengthwise, cauliflower, verts, anchovy, freshly ground pepper

Taken from www.foodandwine.com/recipes/marinated-anchovies-with-vegetables (may not work)