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1 head (2 lb - 900 gr) cauliflower
1 curly escarole, chopped in large pieces
3 oz (100 gr) black olives
3 oz (100 gr) green olives
3 oz (100 gr) giardiniera mix, drained
3 oz (100 gr) roasted bell peppers in jar, drained
6 anchovy fillets
3 oz (100 gr) capers
3 oz (100 gr) stale crusty bread, diced and lightly toasted
3 tablespoons extra-virgin olive oil
3 tablespoons vinegar (depending on strength)
salt and pepper
2 hard boiled eggs, sliced (optional)

Printer friendly recipe

This tasty and simple cauliflower salad is typically prepared in Naples for the Christmas festivities, that span from December 24 (Christmas Eve) to January 6 (the Epiphany). The name means “reinforced salad” because it can be prepared for the Christmas Eve Dinner, and then “reinforced” adding more ingredients to last until January.

Clean and boil the cauliflower as indicated in the recipe for Cauliflowers Gratin.

Transfer the cauliflower to a bowl.

Add the escarole. . .

. . .  olives, giardiniera, bell
peppers . . .

. . .  anchovy fillets, capers, . . .

. . .  toasted bread dice. . .

. . .  olive oil, vinegar, salt and pepper.

Toss the salad to combine the ingredients, and decorate with the egg slices.

*** NOTE ***
This salad should be decorated with the “Taralli”, Neapolitan savory fennel cookies. They are difficult to find even in Naples, therefore we substituted them with bread croutons. You can season the bread with a little olive oil, salt, pepper, and minced garlic if you like, before adding it to the salad.

Prepare the salad ahead if you like and keep it refrigerated.  Refrigerate leftovers, and add more ingredients and seasoning before serving.