Crunchy Cauliflower Salad

There salad has origins in Naples, called Insalata di Rinforzo and a version was often served at Christmas. This is my mother’s version. She knew that the only thing I would eat as a kid was cauliflower and once in a blue moon, she could get Romanesco past me as well.

Makes 2-3 servings

Ingredient List:

• 1/2 head cauliflower, broken into florets
• ½ head Romanesco, yellow or purple cauliflower, broken into florets
• 2 stalks broccoli, broken into florets
• Juice and zest of 1 fresh lemon
• Extra virgin olive oil
• 1-2 cloves fresh garlic, minced
• 3-4 sprigs fresh oregano, finely chopped
• Sea salt
• Cracked black pepper
• 10-12 each green and black olives, pitted
• 2-3 pickled red bell peppers (papaccelle), sliced into ribbons

Step By Step Instructions:

Bring a large pot of lightly salted water to a boil. Add cauliflower and cook uncovered until just tender, about 2-3 minutes. Remove to a plate with a slotted spoon, reserving water, and transfer to a bowl to cool.

Add Romanesco (or other cauliflower) to the boiling water. Cook until just tender, about 3 minutes. Remove with a slotted spoon, reserving water, and add to cauliflower.

Add broccoli to the boiling water. Cook until just tender, about 3 minutes. Remove with a slotted spoon and add to the cauliflower.

Make the dressing. Whisk together lemon zest and juice, ¼ cup olive oil, garlic, oregano, salt, and pepper to taste until smooth and well-blended.

Toss olives with broccoli and cauliflowers. Gently mix in dressing to coat vegetables and arrange in a shallow bowl. Garnish with strips of pickled red pepper and if desired, shredded fresh basil.