Insalata di Rinforzo
+8
3 hours
Insalata di Rinforzo recipeInsalata di Rinforzo recipe
. Its name comes from the tradition of "reinforcing" the dish with fresh cauliflower and condiments as it is consumed throughout the holiday weekInsalata di Rinforzo, or "Reinforcement Salad," is a vibrant Neapolitan staple served starting on Christmas Eve
Ingredients:
Cauliflower: 1 medium head (approx. 1.5–2 lbs), cut into bite-sized florets.
Papaccelle: 4–5 traditional Neapolitan pickled short, round, sweet-hot peppers (can substitute with regular pickled cherry peppers).
Giardiniera: 1 cup of mixed pickled vegetables (carrots, celery, onions, cauliflower).
Olives: ½ cup each of black (Gaeta) and green olives, pitted.
Anchovies: 4–6 salt-packed fillets, rinsed and chopped.
Capers: 2 tbsp, rinsed and drained.
Pickles: 3–4 small gherkins, sliced.
Dressing: ⅓ cup extra virgin olive oil, 2–3 tbsp white wine vinegar, salt, and black pepper to taste.
Instructions:
Instructions
Boil the Cauliflower: Cook the cauliflower florets in salted boiling water for about 5–8 minutes. They must remain al dente (firm to the bite) and not mushy. Drain and let cool completely.
Prepare the Condiments: Cut the papaccelle peppers into strips or chunks. If using large pickled vegetables from the giardiniera, slice them into smaller pieces.
Combine: In a large salad bowl, mix the cooled cauliflower with the peppers, giardiniera, olives, capers, gherkins, and chopped anchovies.
Dress: Whisk the olive oil and vinegar together, then pour over the salad. Toss gently to ensure everything is evenly coated.
Let Rest: This is the most important step. For the best flavor, let the salad sit in a cool place (or the refrigerator) for at least 24 hours before serving. This allows the vinegar to soften the cauliflower and the flavors to "marry".
Traditional Serving Tip
As you eat the salad over several days, it is traditional to "reinforce" it by adding a little more fresh boiled cauliflower or extra pickles to the remaining dressing.