Recipe Reinforcement Salad, a side dish from the Neapolitan culinary tradition.
My mom always prepares it on Christmas Eve after fried cod, eel, sea bream, and various appetizers.
The reason for eating theReinforcement Salad is to cleanse the palate and “cut” the fats consumed earlier thanks to the vinegar.
Whatever the reason, theReinforcement Salad cannot be missing from a Neapolitan’s table, that’s for sure.
If you’re interested, read the Easy and Quick Christmas Menu Recipes or Christmas and New Year’s Menu with the Pressure Cooker
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Christmas, Autumn, Winter
Ingredients
- 1 cauliflower
- 1 g Neapolitan papaccella
- 3.5 oz black olives
- 3.5 oz green olives
- 8 fillets anchovies
- 3.5 oz curly endive
- 5.3 oz pickled vegetables
- to taste fine salt
- to taste oil
- to taste vinegar
Preparation
First, you need to clean and cut the cauliflower;
Boil it until it becomes soft and let it cool;
Clean the endive leaves, break them with your hands, and put them in a salad bowl;
Cut the papaccella into strips, removing the core and seeds;
Add in order to the salad bowl the papaccella, cut and cooled cauliflower, pickled vegetables, and anchovies;
Pour oil, vinegar, and add the salt;
Mix;
It’s time for the olives;
Let it rest in the fridge for a couple of hours.
Store for 5 days
