Insalata di Rinforzo -Neapolitan Cauliflower Salad
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, olive oil, vinegar, salt and pepper. * Toss the salad to combine the ingredients, and decorate with the egg slices. * Prepare the salad ahead if you like and keep it refrigerated. * Refrigerate leftovers, and add more ingredients and seasoning before serving.
* 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)