📝 About This Recipe
Hailing from the heart of Naples, this vibrant 'Reinforcement Salad' is a cornerstone of the traditional Italian Christmas Eve feast. It features tender-crisp cauliflower florets fortified with piquant pickled vegetables, briny olives, and salted anchovies, all brought together in a sharp vinegar dressing. This dish is unique because it is designed to be 'reinforced' with fresh ingredients over several days, growing more flavorful and complex as it rests on the holiday table.
🥗 Ingredients
The Base
- 1 large head Cauliflower (broken into bite-sized florets)
- 1 tablespoon Sea salt (for the boiling water)
The 'Sottaceti' (Pickled Elements)
- 1.5 cups Giardiniera (mixed pickled vegetables, drained and chopped if large)
- 4-5 pieces Pappacelle peppers (traditional Neapolitan sweet-and-sour round peppers, quartered)
- 1/2 cup Pickled onions (small silver-skin style)
- 2 tablespoons Capers (salted variety, rinsed and patted dry)
Olives and Savory Additions
- 1/2 cup Gaeta olives (or any high-quality black oil-cured olives)
- 1/2 cup Green olives (Castelvetrano or similar, pitted)
- 6-8 pieces Salted anchovy fillets (rinsed and cut into smaller strips)
The Dressing
- 1/2 cup Extra virgin olive oil (cold-pressed, high quality)
- 3-4 tablespoons White wine vinegar (adjust to taste for desired acidity)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Flaky sea salt (to taste, remembering the anchovies are salty)
👨🍳 Instructions
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1
Begin by preparing the cauliflower. Remove the outer leaves and the tough core, then break the head into uniform, bite-sized florets.
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2
Bring a large pot of water to a rolling boil and add a generous tablespoon of sea salt.
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3
Blanch the cauliflower florets in the boiling water for about 8-10 minutes. They should be tender when pierced with a fork but still retain a slight 'al dente' snap—do not let them become mushy.
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4
Drain the cauliflower immediately and plunge it into a bowl of ice water to stop the cooking process and preserve the white color.
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5
Once cooled, drain the cauliflower thoroughly and pat it dry with a clean kitchen towel. Excess water will dilute the dressing.
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6
In a very large mixing bowl, combine the dried cauliflower florets with the drained giardiniera and the quartered pappacelle peppers.
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7
Add the pickled onions, rinsed capers, and both varieties of olives to the bowl.
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8
Gently fold in the anchovy strips, being careful not to break them up too much so they remain visible in the salad.
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9
In a small jar or bowl, whisk together the extra virgin olive oil and white wine vinegar until emulsified.
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10
Pour the dressing over the salad. Season with freshly cracked black pepper and a small pinch of salt (tasting first, as the pickles and anchovies are quite salty).
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11
Toss everything together with two large spoons until every crevice of the cauliflower is coated in the dressing.
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12
Transfer the salad to a large serving platter or a ceramic bowl. Cover with plastic wrap and let it rest in a cool place (or refrigerator) for at least 2-4 hours before serving to allow the flavors to marry.
💡 Chef's Tips
For the most authentic flavor, seek out 'Pappacelle' peppers; they are small, round, and have a specific sweetness that defines this dish. Never overcook the cauliflower; a soggy salad is the most common mistake in making an Insalata di Rinforzo. If you are making this ahead of time, add the anchovies just before serving to prevent them from dissolving or making the salad overly fishy. This salad actually tastes better the next day, so feel free to prepare the base 24 hours in advance. You can 'reinforce' the salad over several days by adding more cauliflower or pickles to the leftover dressing in the bowl.
🍽️ Serving Suggestions
Serve as a bright, acidic palate cleanser alongside heavy fried fish dishes on Christmas Eve. Pair with a crisp, dry Italian white wine like Greco di Tufo or Fiano di Avellino. This salad is excellent with crusty sourdough bread to soak up the vinegar-spiked olive oil. Serve at room temperature rather than ice-cold to fully appreciate the nuances of the olive oil and pickled peppers. It makes a fantastic accompaniment to roasted salted cod (Baccalà).