Insalata Di Rinforzo


Preparation5 minutes
Cook time8 minutes
ServingsServes 6 to 8


  • 1 Head of Cauliflower, cut into florets
  • 2 Large Carrots, peeled and cut into large slices
  • 1 Jar of Peperoncini
  • 2 Stalks of Celery
  • 1 Jar of Roasted Bell Peppers
  • cup of Pitted Kalamata Olives
  • cup of Pitted Green Olives
  • cup of Fresh Parsley
  • 1 Bulb of Fennel, chopped
  • 2 Tbsp of Capers
  • cup of Red Whine Vinegar
  • to 2/3 cup of Extra Virgin Olive Oil
  • Salt and Pepper, to taste


    1) Fill a large pot with water and sprinkle in a good pinch of salt, bring to a boil.

    2) Add the cauliflower florets, carrots, celery, fennel and cook until tender but still crisp, about 8 minutes, remove them from the boiling water and plunge into the ice water.

    3) Remove them from the ice water and place them in a large bowl.

    4) Add all remaining ingredients and toss together well. You can serve it immediately or cover it and place it in the fridge for a couple hours. Take out from the fridge 1 hour before you plan to serve it.

    Report a problem