Italian romanesco cauliflower salad

Italian romanesco cauliflower salad

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About this recipe: This is a traditional salad from Naples, known as 'Insalata di rinforzo', which is typically served at Christmas time. It's lovely and colourful as it uses cauliflower, lime green romanesco and dark green broccoli and is jazzed up with olives and red pickled peppers. It is served with a lemon-based vinaigrette and sometimes anchovies and capers.


Serves: 4 

  • 1 cauliflower, broken into florets
  • 1 romanesco cauliflower, broken into florets
  • 1kg broccoli, broken into florets
  • 2 papacelle (pickled peppers) or raw peppers cut in strips or other pickled vegetables
  • 10 to 15 green Italian olives
  • 10 to 15 black Italian olives
  • 100ml extra virgin olive oil, or as needed
  • salt and pepper to taste
  • 1 teaspoon fresh oregano leaves
  • 2 lemons, juiced
  • 1 clove garlic, minced

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Cook the cauliflower, romanesco and broccoli in boiling water, separately, until just slightly tender. Drain and cool.
  2. To make the dressing: Mix olive oil, lemon juice, garlic, salt, pepper and oregano together until well blended. Set aside.
  3. Arrange the vegetables in layers on a round serving plate, starting with broccoli then adding the cauliflower and finishing with the romanesco. Decorate each layer with olives and finish with some strips of red pepper.
  4. Pour the dressing on top and serve.

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