A dish that absolutely cannot be missing from my Christmas table is the legendary insalata di rinforzo. This typically Neapolitan side dish is prepared in large quantities and served during the Christmas Eve feast and in the following days until it runs out.
The word “rinforzo” (reinforcement) comes from the fact that Neapolitan tables on Christmas Eve serve meatless dishes. But, despite the impressive quantities of fish served on this occasion, it is believed necessary to “reinforce” this menu which lacks meat. Although a typically Christmas side dish, the insalata di rinforzo can be served on any occasion: it is tasty, low in calories, has few Weight Watchers points and is very satisfying.
I remember that at my house when I was a child a big quantity of insalata di rinforzo was prepared and then taken out of the fridge at every meal until Epiphany. In fact it keeps very well because besides the cauliflower, the base ingredient of this salad, many pickled items are used.
I had to adapt the ingredients to those I can find here in the Netherlands. Unfortunately I can’t find the Neapolitan papaccella here. You can see it in the photo below found online that shows the typical Neapolitan market stall (how I miss them!) where you can buy olives, capers, pickles, all sold loose — a spectacle!
In any case I think I adapted the insalata di rinforzo well using the ingredients I could find here in the Netherlands and I enjoyed the result very much. Let’s prepare it.
More light Christmas dishes can be found here:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Day
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Autumn, Winter, Christmas
Ingredients
Simply omit the anchovies to obtain a vegetarian and vegan dish.
- 1 small cauliflower (or half a large one)
- 1 large carrot (or 2 small ones)
- 20 green olives
- 15 black olives (preferably Gaeta olives)
- 1.5 oz anchovies in oil (well drained. Do not use for the vegan version)
- as needed capers packed in salt (soaked and then squeezed)
- as needed pickles (gherkins, pearl onions, peppers or a ready mixed giardiniera)
- 2 papaccelle peppers (if you can find them: use them! I used capperoni)
- 4 teaspoons extra virgin olive oil
- 2 tablespoons white vinegar
- as needed chopped parsley
- as needed salt (a little, the dish is already quite flavorful!)
- Points per serving = 3 WW points
Steps
First of all, prepare all the ingredients.
Wash, clean and cut the cauliflower and carrots into pieces. Boil them separately in lightly salted water for a few minutes: the vegetables should remain crunchy. Drain and run the vegetables under cold water to stop the cooking process.
Place the cauliflower and carrots in a large bowl. Prepare the dressing: put the oil, vinegar and very little salt in a glass and emulsify well. Use very little salt since capers and anchovies are already quite salty.
Pour the dressing over the vegetables and mix gently. Measure all the other ingredients and slice the larger pickles.
Arrange pickles, olives, capers and papaccelle (I used capperoni) over the vegetables, add the anchovies which are optional: if you don’t like them you can omit them. Finish with a generous handful of chopped parsley.
Here is a photo I added to the recipe a few years later, when I finally managed to find the papaccelle online. This is the vegan version without anchovies. Equally delicious!
Our Neapolitan reinforcement salad is ready but it’s better to let it sit so the flavors develop: I recommend preparing it the day before. Mix well before serving.
Leave me a comment to tell me if you liked it, below or on Facebook.
Enjoy your meal!
by Giovanna Buono
