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Italian · Salad
Insalata di Rinforzo
A Neapolitan holiday salad of tender cauliflower under salty anchovies, capers, olives and pickles, dressed with a sharp oil and vinegar. It is bold, sits happily on the table for hours, and tastes better as it rests.
- YieldServes 6
- Hands-on20 min
- Total47 min
- Difficulty
Ingredients
- 1 headcauliflower, about 700 g, cut into florets
- 8anchovy fillets in olive oil, drained
- 70 gsalt-packed capers, soaked, drained and squeezed (about ½ cup)
- 110 ggreen olives, pitted (about ¾ cup)
- 80 gmixed pickles, drained (about ½ cup)
- 100 gpapaccelle, stuffed peppers in oil, halved
- 5 tbspextra-virgin olive oil
- 3 tbspred wine vinegar
- 1 pinchsalt
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