Insalata Di Rinforzo
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
48
Spice
60
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cup
Extra-Virgin Olive Oil1 cup
Red Wine VinegarDirections:
1
Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides
2
Cover and bring the water to a boil over high heat
3
Add the whole head of cauliflower to the boiling water
4
Reduce the heat to medium
5
Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes
6
Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter
7
Set aside to cool completely
8
Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower
9
Sprinkle the onions and olives over the vegetables
10
Sprinkle the capers over
11
Whisk the oil, vinegar, and black pepper in a medium bowl to blend
12
Drizzle the vinaigrette over the vegetables, and serve
13
The salad can be prepared ahead
14
Cover the salad and refrigerate it overnight
15
Bring the salad to room temperature before serving