‘Reinforced’ Italian Cauliflower Salad
Published in Salads
This salad has an interesting history. It is Sicilian in origin, and was originally made to be eaten in the week between Christmas and new Year. More of it is made than can be eaten the first day, and each day thereafter fresh ingredients are added to replenish (reinforce) the ones eaten. That is the explanation of the name insalata di rinforzo – ‘reinforced’ salad.
Ingredients:
- 1 cauliflower, about 700 g
- salt & freshly ground black pepper
- 2 tbl capers
- 4 anchovy fillets, chopped coarsely
- 1 small red pepper, cut in strips
- 10 – 20 Greek-style olives, stoned
- 6 tbl extra virgin olive oil
- 2 tbl wine vinegar
Preparation:
- Break the cauliflower into florets. Boil them in salted water until crisp tender.
- Drain, refresh lightly with cold water, the drain again thoroughly.
- Cool slightly, then combine with the anchovy fillets, capers, olives and red pepper in a bowl.
- Whisk together the salt, pepper, vinegar and oil. Pour the dressing over the salad, and toss together carefully.
- Adjust seasoning and serve at room temperature.
Notes:
- Tinned anchovies are rather pricey, so it is possible to cheat and add 1 – 2 tablespoons Thai fish sauce. However, it is undoubtedly better with anchovies than with fish sauce!
- In the original version pickles are used instead of the red pepper, but they tend to make the salad rather too sharp and acidic.
Serves 4 – 6.
