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Insalata di Rinforzo — Cauliflower, Vinegar-Pickled Pepper and Olive Salad
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Source: https://recipheon.com/en/recipes/snacks/insalata-di-rinforzo-cauliflower-vinegar-pickled-pepper-and-olive-salad
About this recipe
Insalata di rinforzo is a Neapolitan salad of firm cauliflower, vinegar-pickled peppers, olives, capers and anchovies. Fleshy pickled peppers and two kinds of olives give it a bold, salty-tangy flavor, while olive oil softens the bite of the vinegar. Briefly cooking the florets is key: they should be tender when pierced but keep their shape when tossed. Let the cauliflower cool completely and drain well before combining so it does not water down the dressing. Two hours in the refrigerator allow the flavors to mingle. The quantities make four servings as an appetizer or side dish.
Ingredients
Cauliflower and bold additions
600 g raw white cauliflower florets, weighed after removing the leaves and hard core
150 g sweet red vinegar-pickled peppers, fleshy papaccella type, weighed after draining and removing stems and seeds
80 g green olives in brine, weighed after draining and pitting
80 g dark Gaeta olives in brine, weighed after draining and pitting
20 g capers preserved in vinegar, weighed after draining
30 g ready-to-eat anchovy fillets in oil, weighed after thoroughly draining the oil
Vinaigrette and cooking
40 ml extra-virgin olive oil
20 ml white wine vinegar (6% acidity)
0.5 g ground black pepper
2 l water only for cooking the cauliflower, discarded after cooking
Steps
Remove the cauliflower leaves and hard core, then weigh out 600 g florets. Rinse and divide into pieces about 3–4 cm across. Cut into larger florets from the stem end and gently pull apart to keep the flower heads intact.
AI-generated Drain the peppers, olives and capers well, and drain the oil from the anchovies; you will not need the jar liquids. Remove pepper stems and seeds and any olive pits if present, then weigh out the listed edible quantities. Cut the peppers into strips about 1 cm wide, leave the olives whole and cut the anchovies into short pieces. Leave the capers whole.
Bring 2 l water to a boil in a large pot without adding salt. Add the florets and, once the water returns to a boil, cook over medium heat for about 6–8 minutes until the tip of a knife enters the stems with slight resistance. The florets should stay firm and not fall apart when lifted; drain immediately once they reach this texture.
Discard the cooking water and leave the cauliflower in a colander briefly to drain. Spread the florets in a single layer on a large tray or plate and leave for about 20–30 minutes until completely cool and no longer steaming. Remove any water that has collected on the tray beneath the vegetables before transferring them to a bowl.
Mix the olive oil, vinegar and pepper in a wide bowl, then add the completely cooled cauliflower. Gently turn the florets in all the vinaigrette, then add the peppers, both kinds of olives, capers and anchovies. Toss with a wide spoon without crushing the cauliflower; the salty olives, capers and anchovies season the salad without additional salt.
Cover the bowl and refrigerate for 2 hours so the ingredients take on the vinaigrette’s flavor. Before serving, toss gently, bringing up the dressing from the bottom as well. Divide into four servings and serve chilled as an appetizer or side dish.
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