Insalata di rinforzo


You'll need

2 tsp fennel seeds 500 gm cauliflower, broken into small florets 140 gm green olives, sliced into cheeks 1 cup (loosely packed) flat-leaf parsley, coarsely chopped ½ Spanish onion, thinly sliced 2 tbsp baby capers in vinegar, drained 60 ml (¼ cup) extra-virgin olive oil 2 tbsp red wine vinegar

Method

  • 01
  • Dry-roast fennel seeds in a small frying pan over medium heat until fragrant (30 seconds). Transfer to a mortar and pestle and coarsely crush.
  • 02
  • Cook cauliflower in boiling salted water until tender (2-3 minutes). Refresh in iced water, drain well and place in a large bowl with fennel seeds and remaining ingredients. Season to taste, toss to combine and serve.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

In the south of Italy, fresh and preserved vegetables are a staple part of the diet. Neapolitans traditionally eat this salad from Christmas Eve to Epiphany, each day reinforcing it (rinforzo) by adding more ingredients to the bowl. It's the perfect addition to an antipasto spread, and pairs beautifully with cured meats and/or simply cooked seafood.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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