The reinforced salad is a typical recipe from Campania that is prepared during the holiday season. It is a simple but very tasty side dish, which can be made in many different ways, like all regional recipes, every family prepares it with different ingredients. Since we do not like cauliflower at home, I decided to make this version with Romanesco broccoli… I then added capers, olives, pickled and preserved vegetables, and the classic anchovies that cannot be missed. Try this recipe, it will be perfect for the Christmas Eve and Christmas menu.
Here are other tasty proposals:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
- Energy 64.60 (Kcal)
- Carbohydrates 7.97 (g) of which sugars 1.93 (g)
- Proteins 3.69 (g)
- Fat 3.02 (g) of which saturated 0.44 (g)of which unsaturated 1.24 (g)
- Fibers 3.08 (g)
- Sodium 352.03 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 Romanesco broccoli
- 2 tablespoons green olives
- 2 tablespoons black olives (or Gaeta)
- 2 tablespoons capers
- anchovies in oil (or in salt)
- preserved peppers
- pickled onions
- pickled gherkins (to taste)
- sun-dried tomatoes in oil
- extra virgin olive oil
- white wine vinegar
- salt
- pepper
Adjust the doses and proportions of the vegetables according to your taste.
Tools
- Pot
- Colander
- Bowl
- Cutting board
Preparation
Clean the cabbage by removing the leaves, the harder central part, and separating the florets.
Wash it well under running water.
Boil the florets in salted boiling water for about 8 minutes, or to your taste. They should be tender but still firm.
Drain them, stop the cooking by running them under cold water, and let them cool.
In a large bowl, mix together the olives, capers, sun-dried tomatoes and peppers cut into pieces, pickled onions, pickled gherkins cut into slices. Adjust the quantities and proportions to your taste.
Dry the anchovies from the excess oil, or soak them if you have those in salt.
Add the boiled Romanesco cabbage and the anchovies to the bowl.
Season with salt, pepper, extra virgin olive oil, vinegar, and mix well.
The reinforced salad with Romanesco cabbage is ready, it will be even tastier if you prepare it in advance and let it sit in the refrigerator.
Tips and Notes
You can also steam the cabbage. You can replace Romanesco broccoli with white or differently colored cauliflower.
You can vary the dressing with other vegetables preserved in oil or vinegar. You can also use a high-quality giardiniera for more variety in the ingredients.
If you can find them, use papaccelle (a particular type of pepper typical of Campania), otherwise use regular peppers preserved in oil or vinegar.
The reinforced salad keeps in the refrigerator for 5-6 days, in a well-sealed container.
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