Insalata di rinforzo is the classic Christmas salad of Naples. Boiled cauliflower is dressed with olives, capers, anchovies and pickled vegetables in a sharp olive oil and vinegar dressing. It is served on Christmas Eve alongside the fried and salt cod dishes of the Neapolitan meal.
The word ‘rinforzo’ means reinforcement: the salad is traditionally topped up with extra ingredients over the following days of the holiday season, so the bowl is replenished rather than remade.
It is served at room temperature and improves after resting, which makes it a practical make-ahead dish. It pairs with our Baccalà alla Napoletana (recipe on the site) and Struffoli Napoletani (recipe on the site).
Insalata di Rinforzo Recipe
Ingredients
- 1 large head cauliflower (about 2 pounds), cut into small florets
- 1 cup drained Italian giardiniera (pickled mixed vegetables), chopped
- 1/2 cup pitted green olives, halved
- 1/2 cup pitted black olives such as Gaeta or Kalamata
- 2 tablespoons capers, rinsed
- 6 anchovy fillets in oil, chopped
- 1 jarred roasted red pepper, sliced
- 2 tablespoons chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon kosher salt for the water, plus more to taste
- Black pepper
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon salt. Boil the cauliflower florets for 4 to 6 minutes, until just tender but still holding their shape.
- Drain and spread the florets on a tray to cool and dry completely.
- In a large bowl, combine the giardiniera, olives, capers, anchovies, roasted pepper and parsley.
- Whisk the olive oil and vinegar, then pour over the vegetables.
- Add the cooled cauliflower and toss gently. Season with pepper and taste before adding salt, since the olives, capers and anchovies are salty.
- Let rest at room temperature for at least 1 hour before serving, or refrigerate overnight and return to room temperature.
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