Reinforcement Salad (Insalata di Rinforzo)
Recipe: #44008
January 05, 2025
Categories: Salads, Vegetable Salad, Celery, Carrot, Cauliflower, Appetizers, Italian, Christmas, Easter, Picnic No Eggs, Non-Dairy, Vegetarian, more
"This salad is often served in different parts of Campania during the Christmas period, it appears over and over again throughout the holiday period until New Years eve "reinforced' each time with another handful of different vegetable, more dressing and some chopped anchovies or maybe needed to stretch it for guests. A dear neighbor gave me some her old Italian cookbooks when she had a garage sale, and this was one of the recipes."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (200 g)
- Calories 210.6
- Total Fat - 18.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 75.3 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 3.7 g
- Sugars - 4.8 g
- Protein - 2.6 g
- Calcium - 45.1 mg
- Iron - 0.8 mg
- Vitamin C - 69.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut the cauliflower into small florets; discard stalk.
Step 2
Bring a pot 3/4 of water to a boil; add in the cauliflower and salt and cook until just tender when pierced with a knife. This should take about 7 minutes.
Step 3
Drain cauliflower and immediately plunge into icy cold water, to halt the cooking.
Step 4
In a bowl combine the cauliflower, celery, carrots, red peppers, capers, olives, parsley olive oil and vinegar and toss well; cover salad and refrigerate for at least 2 hours or as long as overnight.
Step 5
If the salad is very cold, stand at room temperature for 20 minutes before serving. Then toss gently, taste for seasoning and serve.
Tips
No special items needed.
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