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| Home -> [Dressings, Salads] -> [La rinforzata (neapolitan cauliflower salad) Recipe] |
La rinforzata (neapolitan cauliflower salad)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Dressings, Salads |
Rating: |
no rating. |
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Ingredients:
| 2
| small | Cauliflower, (1 ?to 2 lbs | | 1
| small | Red onion, sliced thin | | 10
| | Black olives, coarsely chopp | | 10
| | Green olives, sliced, pimien | | 3
| small | Gherkins, chopped | | 2
| tbsp | Capers | | 8
| | Anchovies, optional | | 2/3
| cup | Olive oil | | 1/3
| cup | White wine vinegar | | | Salt | | | Fresh ground pepper | | 1
| tbsp | Dried basil, --or-- | | 2
| tbsp | Fresh basil, chopped |
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Procedures:
| 1 | Trim the cauliflower and separate it into flowerets. | | 2 | Stem or poach in boiling water to cover for 5 minutes. | | 3 | Plunge immediately into cold water and drain thoroughly. | | 4 | Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies. | | 5 | Combine the oil and vinegar, add salt and pepper to taste and blend well. | | 6 | Pour the dressing over the salad, sprinkle with basil and toss gently to coat well. | | 7 | Chill for a few hours, stirring occasionally to blend the flavors. | | 8 | Serve slightly chilled or at room temeprature. | | 9 | Serves 6-8 |
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