Mixed Vegetable Salad

• Marinade:
• 1 cup dry white wine
• 1/2 cup white wine vinegar
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• 1 teaspoon sugar
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1/4 teaspoon crushed red pepper
• 5 garlic cloves, peeled and sliced
• 3 bay leaves
• 2 thyme sprigs
• Vegetables:
• 4 quarts water
• 1 tablespoon sea salt
• 2 cups small cauliflower florets
• 1 cup (1/2-inch-thick) slices carrot
• 1 cup (1-inch) cut green beans
• 2 cups chopped fennel bulb
• 2 cups coarsely chopped red onion
• 8 ounces button mushrooms, halved
• 1 tablespoon chopped fresh flat-leaf parsley

1. To prepare marinade, combine first 12 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 cup (about 12 minutes). Let cool; discard bay leaves and thyme.
2. To prepare vegetables, bring water and 1 tablespoon sea salt to a boil in a Dutch oven. Add cauliflower, carrot, and beans; cook 2 minutes. Add fennel, onion, and mushrooms; cook 3 minutes. Drain; rinse with cold water. Drain. Place vegetables in a large bowl. Pour marinade over vegetables; toss well to coat. Cover and chill 4 hours. Drain; sprinkle with parsley.

marinade, white wine, white wine vinegar, lemon juice, olive oil, salt, sugar, coriander seeds, black peppercorns, red pepper, garlic, bay leaves, thyme, vegetables, water, salt, cauliflower, carrot, green beans, fennel bulb, red onion, button mushrooms, parsley

Taken from www.myrecipes.com/recipe/mixed-vegetable-salad (may not work)