Reinforcement Salad: Insalata di Rinforzo Recipe

Name: Reinforcement Salad: Insalata di Rinforzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head cauliflower, cut into florets, and leaves; 2 tablespoons plus 1/4 cup salt; 3 red bell peppers, cut into 1/2-inch thick strips; 3 cups white wine vinegar; 1 teaspoon fennel seeds; 4 whole cloves garlic; 2 carrots, cut on the bias into 1/4-inch thick pieces; 3 ribs celery, cut on the bias into 1/2-inch thick pieces; 16 whole cippolline (Italian baby onions); 1 bulb fennel, cut into 1/4-inch batons; 8 salt-packed anchovies, rinsed and filleted; 18 Gaeta olives, pitted; 18 large green olives, pitted; 4 tablespoons red wine vinegar; 1/2 cup extra-virgin olive oil

Servings: persons

1 head cauliflower, cut into florets, and leaves
2 tablespoons plus 1/4 cup salt
3 red bell peppers, cut into 1/2-inch thick strips
3 cups white wine vinegar
1 teaspoon fennel seeds
4 whole cloves garlic
2 carrots, cut on the bias into 1/4-inch thick pieces
3 ribs celery, cut on the bias into 1/2-inch thick pieces
16 whole cippolline (Italian baby onions)
1 bulb fennel, cut into 1/4-inch batons
8 salt-packed anchovies, rinsed and filleted
18 Gaeta olives, pitted
18 large green olives, pitted
4 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2
Plunge the cauliflower florets and leaves into the boiling water and cook 9 to 10 minutes, until tender.
3
Remove the cauliflower, reserving the boiling water, refresh in ice water, and set aside.
4
Remove 2 quarts of the boiling water (to leave about 1/2 gallon) from the pot and add 3 cups white wine vinegar, salt, fennel seeds and garlic and bring to a boil.
5
Drop the carrots, celery, cippolline and fennel into the water and vinegar solution and cook until tender, 10 to 12 minutes.
6
Remove the vegetables and garlic.
7
Refresh all in an ice bath and drain well.
8
In a large mixing bowl, place the cauliflower, cooked vegetables, garlic, anchovies, both kinds of olives and the vinegar and oil.
9
Season with salt and pepper, toss well to mix and arrange on a platter with the olives and anchovies near the top and serve.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 head cauliflower, cut into florets, and leaves, 2 tablespoons plus 1/4 cup salt, 3 red bell peppers, cut into 1/2-inch thick strips, 3 cups white wine vinegar, and more.

Yes, Reinforcement Salad: Insalata di Rinforzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Reinforcement Salad: Insalata di Rinforzo

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