The “Rinforzo salad” (rinforzo means “backing”)is a Neapolitan typical Christmas Eve dish prepared with cauliflowers, olives, capers, and pickled vegetables.
- cauliflower 1
- anchovies in oil 5-6g
- Gaeta black olives 150g or tsp 4
- Green olives 150 g or tsp 4
- Pickled bell peppers (150g)
- Pickled capers (50g) or tsp 2
- salt, black pepper, vinegar, and EVO oil to taste
Wash and clean the cauliflower, cut it, and simmer with salt for 10 or 12 minutes (until the cauliflower is cooked but still crunchy).
Drain it and let it cool down, better if into cold water with ice for a minute to stop the cooking process.
Drain the pickled bell peppers from vinegar and wash them under running water; then cut them in stripes or slices.
Put the boiled cauliflower in a bowl and mix it with all the other ingredients: the green and the Gaeta olives, the capers and the anchovies (drained) and the bell peppers.
Dress the salad with red wine vinegar and EVO oil, salt, and pepper to taste and stir the salad carefully without smashing the cauliflower (it is advisable to use two tablespoons).
Before serving, put the salad into the fridge for a couple of hours, as to blend the taste.