Insalata di Rinforzo

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 4 tablespoons coarse salt (recommended: Maldon)
  • 1 head cauliflower, cut into florets
  • 2 3/4 cups white wine vinegar
  • 1 teaspoon fennel seeds
  • 4 cloves garlic, peeled and left whole
  • 3 stalks celery, cut on a diagonal into 3/4-inch pieces
  • 10 ounces pickling onions, peeled after soaking in hot water
  • 2 yellow peppers, seeded and cut into 3/4-inch thick strips
  • 2 red peppers, seeded and cut into 3/4-inch thick strips
  • 1 fennel bulb, sliced
  • 6 red chile peppers, left whole
  • 7 ounces pitted olives (black, green, or a mixture)
  • 2 tablespoons capers
  • 1 bunch flat-leaf parsley, chopped
    • FOR DRESSING:
      • Salt and pepper
        FOR PRESERVING AS A PICKLE:
        • 1 bottle white wine vinegar
        • 1 bottle olive oil (not extra-virgin)
        recipe tools
        • COMMENT ON THIS PROJECT

              

          Sign in

          All fields are required.

          E-mail Address:

          Password:

          Remember me on this computer

          Signing in

          Please enter your email address and we will send your password

          E-mail Address

          Your password has been sent and should arrive in your mailbox very soon.

          Not a member?

          Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

          It's free and easy.

        • Print Recipe

        Directions

        Put 16 cups of water into a large saucepan and bring to a boil. Add 2 tablespoons of salt and the cauliflower florets and cook them until tender-crisp, about 5 to 8 minutes. Remove the cauliflower florets with a slotted spoon and plunge them straight into a bowl of iced water.

        Pour out half of the boiling water and add the white wine vinegar, remaining salt, fennel seeds, and garlic cloves. Bring the pan back to a boil and add the celery, onions, peppers, fennel, and whole chiles; cook for about 10 minutes until tender. Refresh the vegetables in the same way, plunging them into iced water; when they are cold, drain them along with the cauliflower florets.

        In a large bowl, mix the cauliflower and other vegetables with the garlic, olives and capers. Whisk together the vinegar and oil for the dressing and pour over the salad. Season with salt and pepper and sprinkle over the chopped parsley. Combine everything really well, which is easiest done using your hands. At this point you have a pickled vegetable salad which serves 8 generously, or you can stuff everything into wide-necked sterilized canning jars and pour in a mixture of half vinegar and half olive oil to cover the vegetables.

        COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

        Review This Recipe

        You must be logged in to review this recipe.

        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.