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Reinforcement salad (insalata di rinforzo), in my own way ...

Reinforcement salad (insalata di rinforzo), in my own way ...

A salad as famous as a variety of models such as this, the one thing we can be certain:
cauliflower goes!
And it can not in any case miss the vinegar.

Of all the possible combinations I tried, in my small and for the few times when I bring it to the table, to present a version quite respectful of the more traditional ones.

To you comment it or, better, try it!

Every time I am going to prepare it, in gathering the ingredients, I find myself in front of the arduous task of finding those small, round peppers preserved pickle, so typical and so hard to find here in the north of the Alps.

I therefore decided to make up for it with a Spanish variant, very similar in taste even though often preserved in oil; forgive me the license.

And I give myself also not to cook the cauliflower florets in boiling water but steamed; in order to maintain the flavor and texture as intact as possible.

For the rest, all that remains is to verify that you have all the ingredients and get to work!


Cauliflower (ca. g 800 / 900) pc. 1
preserved red peppers g 100
black and green mixed olives g 200
pickled capers TS. 2
gherkins TS. 2
anchovies in oil g 50
extra virgin olive oil q.s.
wine vinegar (red) Ad Lib
sale q.s.
sliced ​​boiled eggs (optional) Ad Lib


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Begin by separating and washing the cauliflower florets. Sprinkle with salt and steam; just ten minutes scarce - and not after - to have them cooked but still crunchy to the taste.

Put the florets in a bowl, add the peppers and cucumbers sliced ​​and pickled capers.

Break up with your hands well drained anchovy oil, stone the olives and cut them in half and add them to the bowl.

Season with discretion and complete with a little olive oil and sprinkle generously of red wine vinegar; then let stand half an hour to cool before serving.

Distribute in single bowls garnishing with pleasure with sliced ​​hard-boiled eggs and olive oil.

Bon appetit!


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  • print pdf Recipe, text only: to print or download.
  • This is my free interpretation of a classic of Neapolitan cuisine: advice and suggestions are welcome and will be published.
  • Put on the table of the bowls with slices of boiled eggs, olives, anchovies, capers, gherkins and peppers, as well as oil and vinegar cruets, to allow everyone to garnish and to further enrich their bowl.
  • This salad is very good even the day after, although, clearly, the various ingredients will have absorbed even more the taste of vinegar: who wanted (but it applies only to the next day ...) can add slices of boiled potato and tomato to soften the sour.