Neapolitan Cauliflower Salad La Rinforzata Recipes

NEAPOLITAN CAULIFLOWER SALAD - LA RINFORZATA

Steps:

• Trim the cauliflower and separate it into flowerets. Steam 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 temeprature.

CAULIFLOWER NEAPOLITAN

Steps:

• Break cauliflower into small flowerettes and place in a pot of rapidly boiling water for no more than 5 minutes. Immediately drain and plunge blanched flowerettes in chilled water. Leave to cool while you prepare dressing.
• Peel and finely slice onion. Finely chop celery and thinly slice the olives.
• Prepare dressing in a bowl large enough to accomodate cauliflower. Combine oil, lemon juice, capers, olives, onion, celery, parsley and salt and pepper to taste. Mix well. Add drained cauliflower, toss well.
• Refrigerate for a couple of hours before serving.

NEAPOLITAN SALAD

Steps:

• On a platter, arrange slices of tomatoes, basil and cheese, overlapping slightly.
• Sprinkle with salt and drizzle with olive oil.