Italian recipes

La Rinforzata (Neapolitan Cauliflower Salad)

Course : Italian
Serves: 6

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Ingredients:

2 small head cauliflower -- (1 1/2 to 2 lbs.)

1 small red onion -- sliced thin

10 large black olives -- coarsely chopped

10 large green olives -- sliced, pimiento-stuffed

3 small gherkins -- chopped

2 tablespoons capers

8 fillets anchovies -- optional (8 to 10)

2/3 cup olive oil

1/3 cup white wine vinegar

1 teaspoon salt

1 teaspoon fresh ground pepper

1 tablespoon dried basil -- --or-- fresh basil -- chopped

2 small head cauliflower -- (1 1/2 to 2 lbs.)

1 small red onion -- sliced thin

10 large black olives -- coarsely chopped

10 large green olives -- sliced, pimiento-stuffed

3 small gherkins -- chopped

2 tablespoons capers

8 fillets anchovies -- optional (8 to 10)

2/3 cup olive oil

1/3 cup white wine vinegar

1 teaspoon salt

1 teaspoon fresh ground pepper

1 tablespoon dried basil -- --or-- fresh basil -- chopped

Preparation / Directions:

Trim the cauliflower and separate it into flowerets. Stem or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly. Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies. Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well. Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temperature. Serves 6-8.

La Rinforzata (Neapolitan Cauliflower Salad)

Ingredients:

Preparation / Directions:

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