Ingredients

Steps

• Boil vinegar, 1 l water, salt, sugar, cloves, and bay leaves in a pan.
• Add onions and carrots and cook for 10 minutes.
• Add cauliflower and peppers and cook for another 20 minutes.
• Drain the vegetables and allow them to cool.
• Mix capers, anchovies, olives, olive oil, and chilli in a bowl.
• Combine the pickled vegetables with the caper and anchovy mixture.
• Serve the salad on a plate with sliced salami and prosciutto.