Insalata di Rinforzo, Neapolitan Cauliflower Salad
Insalata di rinforzo sits on Neapolitan tables from Christmas Eve through the new year, replenished, or reinforced, as it is eaten down. At its core it is blanched cauliflower turned sharp and crunchy with vinegar, capers, and pickled vegetables. The classic version leans on olives and jarred giardiniera; this one keeps the capers and quick-pickles fresh peppers in vinegar instead, so the sodium stays modest and the crunch stays fresh. Rinsing the capers well is the trick to using them as seasoning without oversalting. There is no oil and no cooking beyond a quick blanch, and it genuinely improves for two or three days in the fridge, which makes it the rare salad worth planning ahead.
Ingredients
- 1 whole Cauliflower, broken into small florets
- 1 whole Bell peppers, cut into thin strips
- 5 tbsp Red wine vinegar
- 2 tbsp Capers, rinsed well
- 1 clove Garlic, thinly sliced
- 1/3 cup Flat-leaf parsley, chopped
- 1/2 tsp Red pepper flakes
- 1/2 tsp Black peppercorns, freshly ground
Method
- Put the pepper strips in a small bowl with 3 tablespoons of the vinegar and a splash of water and set aside to quick-pickle while you work. A short soak in vinegar gives the peppers the sharp, preserved bite that the jarred sottaceti bring to the traditional salad, without the jar.
- Bring a large pot of unsalted water to a boil and cook the cauliflower florets until just tender but still firm, about 5 minutes. Drain them and spread them out to cool and dry. You want them cooked through but with a snap, since a mushy floret cannot hold up to the vinegar.
- In a serving bowl, combine the cooled cauliflower, the pickled peppers with their liquid, the remaining 2 tablespoons vinegar, the rinsed capers, garlic, parsley, red pepper flakes, and black pepper. Rinsing the capers hard washes off most of their brine so they season with floral bitterness rather than raw salt.
- Toss well, then cover and refrigerate for at least a few hours, ideally overnight. This salad is named for reinforcement because it is topped up and eaten over several days, and the flavor only deepens as the cauliflower drinks in the vinegar.
- Toss again before serving and taste for acid, adding a little more vinegar if it has gone flat. The vinegar and capers are doing the job of salt, so it should taste bright and sharp.
Nutrition
Estimated per serving: 80 calories, 3 g protein, 4 g fiber, 160 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
