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Overhead view of insalata di rinforzo in a ceramic bowl with cauliflower, black olives, and quartered eggs on a linen cloth

Insalata di Rinforzo: Traditional Neapolitan Salad

Boiled cauliflower tossed with olives, capers, anchovies, and pickled peppers in a vinegar dressing, the Neapolitan Christmas salad that's made to sit and improve for days.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Salad
Cuisine: Italian (Neapolitan)
Calories: 270
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 cauliflower large head (about 1 kg / 2.2 lb); cut into florets
  • fine sea salt for the cooking water
  • 150 g green olives pitted and roughly chopped
  • 100 g Gaeta or black olives pitted
  • 3 tbsp salted capers rinsed and drained
  • 10 anchovy fillets in oil fillets; drained and chopped
  • 100 g pickled peppers (papaccelle or pepperoncini) sliced
  • 100 g giardiniera (pickled cauliflower and carrot) drained
  • 2 hard-boiled eggs quartered, for serving
For the dressing
  • 90 ml extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 garlic clove lightly crushed
  • black pepper to taste; freshly cracked

Method
 

  1. Bring a 4-quart / 4 L stockpot of well-salted water to a boil. Add the cauliflower florets and cook for 6 to 8 minutes, until a knife pierces the stem easily but the floret still holds its shape.
  2. Drain the cauliflower in a colander and spread it on a tray to cool completely at room temperature. This stops the cooking and keeps the edges from going gray.
  3. While the cauliflower cools, whisk the olive oil, red wine vinegar, crushed garlic clove, and black pepper in a small bowl. Set aside so the garlic can flavor the oil.
  4. In a large mixing bowl, combine the cooled cauliflower, green olives, black olives, capers, chopped anchovies, pickled peppers, and giardiniera.
  5. Remove the garlic clove from the dressing and pour the dressing over the salad. Toss gently with your hands or two spoons, taking care not to break up the cauliflower florets.
  6. Cover the bowl and refrigerate for at least 4 hours, though overnight is better. Taste the next day and add a splash more vinegar or a few extra olives if the flavors need reinforcing.
  7. Before serving, taste and adjust salt, keeping in mind the anchovies and capers are already salty. Arrange on a platter and top with quartered hard-boiled eggs.

Notes

  • Boil cauliflower just to fork-tender, it keeps cooking in the dressing overnight.
  • Rinse salted capers well or they'll overpower the dressing.
  • Make at least 4 hours ahead, ideally the day before serving.
  • Remove the garlic clove from the dressing before tossing, unless you want a stronger bite.