Italian Romanesco Cauliflower Salad

This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful as it uses cauliflower, lime green Romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 191 Calories

Ingredients

• 2 lemons, juiced
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 1 teaspoon chopped fresh oregano
• 1 head cauliflower, broken into florets
• 1 head Romanesco cauliflower, broken into florets
• 2 pounds broccoli, broken into florets
• 6 ½ tablespoons extra-virgin olive oil
• 10 green Italian olives, or more to taste
• 10 black Italian olives, or more to taste
• 2 papaccelle (pickled sweet peppers), cut into strips

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Step 2

Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Step 3

Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.

Step 4

Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.

Step 5

Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.