La rinforzata (neapolitan cauliflower salad)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Cauliflower; (1 1/2 to 2 lbs |
| 1 | small | Red onion; sliced thin |
| 10 | Black olives; coarsely chopp | |
| 10 | Green olives, sliced; pimien | |
| 3 | smalls | Gherkins; chopped |
| 2 | tablespoons | Capers |
| 8 | Anchovies; optional | |
| ⅔ | cup | Olive oil |
| ⅓ | cup | White wine vinegar |
| Salt | ||
| Fresh ground pepper | ||
| 1 | tablespoon | Dried basil; --or-- |
| 2 | tablespoons | Fresh basil; chopped |
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 temeprature.
Serves 6-8.