Italian cuisine · Salads & Mezze

Insalata di Rinforzo

Neapolitan Christmas salad of firm-cooked cauliflower with olives, capers and pickled vegetables that keeps for days.

Ingredients · for 6 servings

• 1 cauliflower (approx. 1 kg)
• 150 g green olives
• 100 g black olives
• 2 tbsp capers
• 200 g mixed pickled vegetables (giardiniera)
• 6 anchovy fillets in oil
• 6 tbsp olive oil
• 3 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Trim the cauliflower and break it into evenly sized florets, halving the thick stem pieces lengthwise.
2. Bring plenty of salted water with 1 tbsp of the vinegar to a boil and cook the florets for 6–8 min., until a knife still meets slight resistance.
3. Drain the cauliflower, spread it out on a cloth and let it cool and dry completely so it doesn't fall apart.
4. Soak the capers in water for 10 min. and drain, cut the anchovy fillets into small pieces and drain the pickled vegetables well.
5. Combine everything loosely with the olives in a large bowl and dress with olive oil, the remaining white wine vinegar, salt and pepper.
6. Cover and let the salad marinate in the fridge for at least 4 hrs., then serve at room temperature as part of the festive table.