La Rinforzata (Neapolitan Cauliflower Salad)

Recipe Ingredients

2		Cauliflower - (1 1/2 to 2 lbs.)
1		Red onion - sliced thin (small)
10		Black olives - coarsely chopped
10		Green olives - sliced, pimiento-stuffed
3		Gherkins - chopped (small)
2 tablespoons	30ml	Capers
8		Anchovies - optional (8 to 10)
2/3 cup	157ml	Olive oil
1/3 cup	78ml	White wine vinegar
		Salt
		Fresh ground pepper
1 tablespoon	15ml	Dried basil - --or--
2 tablespoons	30ml	Fresh basil - chopped

Recipe Instructions

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 temperature.

Serves 6-8.

Source:
Trattoria Cooking by Biba Caggiano ISBN 0-02-520252-9

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