Lunch · 30 min · italian

Insalata di Rinforzo

Italian flavors, weeknight effort. Cauliflower meets pickled peperoncini in a 30-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1 Cauliflower
• 1 cup Pickled peperoncini
• 3/4 cup Gaeta olives
• 3 tbsp Capers
• 1/4 cup Red wine vinegar
• 1/3 cup Olive oil
• 1 clove Garlic
• 1/4 cup Fresh parsley

Steps

1. Break the cauliflower into small florets and blanch 4 minutes in well-salted water — tender but still crisp at the core. Drain and cool.
2. Whisk the vinegar with the olive oil, minced garlic, salt, and pepper into a sharp dressing.
3. Toss the cauliflower with the peperoncini, olives, capers, and the dressing while the cauliflower is still slightly warm so it drinks it in.
4. Rest at least 1 hour, or overnight — this Neapolitan Christmas salad is designed to be reinforced, rinforzo, with new batches stirred in over the holidays.
5. Toss again before serving and adjust the vinegar.
6. Serve at room temperature with parsley scattered over. Bright, briny, and crunchy.

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