La rinforzata (neapolitan cauliflower salad)
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La rinforzata (neapolitan cauliflower salad)
  Cauliflower    Salad    Dressings  
Last updated 6/12/2012 1:21:35 AM. Recipe ID 53858. Report a problem with this recipe.
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      Title: La rinforzata (neapolitan cauliflower salad)
 Categories: Dressings, Salads
      Yield: 6 Servings
 
      2 sm Cauliflower; (1 1/2 to 2 lbs
      1 sm Red onion; sliced thin
     10    Black olives; coarsely chopp
     10    Green olives, sliced; pimien
      3 sm Gherkins; chopped
      2 tb Capers
      8    Anchovies; optional
    2/3 c  Olive oil
    1/3 c  White wine vinegar
           Salt
           Fresh ground pepper
      1 tb Dried basil; --or--
      2 tb Fresh basil; chopped
 
   Trim the cauliflower and separate it into flowerets. Stem 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.
  
   Serves 6-8.
 




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Recipe ID 53858 (Apr 03, 2005)

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