Insalata di Rinforzo, a traditional salad from Naples, is frequently eaten around Christmas. It uses cauliflower, lime green Romanesco, dark green broccoli, and is jazzed up with olives and red pickled peppers, making it attractive and vibrant. It is served with anchovies and capers on occasion, as well as a vinaigrette with a lemon basis.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds broccoli, broken into florets
- 1 head cauliflower, broken into florets
- 1 head Romanesco cauliflower, broken into florets
- 2 lemons, juiced
- 6 ½ tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon chopped fresh oregano
- salt and ground black pepper to taste
- 10 green Italian olives, or more to taste
- 10 black Italian olives, or more to taste
- 2 papaccelle (pickled sweet peppers), cut into strips
Instructions
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
- Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
- Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
- Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
- Substitute raw bell peppers or other pickled vegetables for the papaccelle if desired.
Reviews
This is delicious and perfect as a side for most anything. If you can, add the anchovies and capers. Thank you for the recipe.