This cauliflower salad, typically served in Naples during the Christmas period, is also known as "reinforcing salad" because it is seen as one more rich addition to the Christmas Dinner: Its origins go back to the seventeenth century.
- 1 cauliflower, trimmed
- 8 or 10 anchovy fillets in olive oil
- 2 ounces black olives (Gaeta), pitted
- 2 ounces green olives, pitted
- 1 tablespoon chopped flat-leaf parsley
- 1 garlic clove, minced
- 3 tablespoons capers, drained
- 1 cup olive oil
- 2 tablespoons red wine vinegar or white wine vinegar
Cut the cauliflower into florets and cook until al dente in boiling salted water. Drain and set aside to cool.
In a small bowl, combine the anchovy fillets, black and green olives, parsley, garlic, capers and a pinch of salt. Mix well. Add the olive oil and vinegar and whisk until combined. Place the cauliflower in a salad bowl and dress with the sauce.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
578 calories; 59g total fat; 7mg cholesterol; 1707mg sodium; 10g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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