Neapolitan Cauliflower Salad - La Rinforzata |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Ingredients:
1 kg cauliflower |
1 onion, red, sliced thin |
10 black olives, coarsely chopped |
10 green olives, sliced, pimiento-stuffed |
3 small gherkins, chopped |
2 tablespoons capers |
8 anchovies (optional) |
2/3 cup olive oil |
1/3 cup white wine vinegar |
salt |
fresh ground pepper |
2 tablespoons fresh basil, chopped |
Directions:
1. Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly.
2. Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies.
3. 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.
4. Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature.
|
|