Sicilian Cauliflower Salad
During Christmas time, this salad is called Insalata di Rinforzo or Rinforzata and is served on tables thru Sicily and Naples (and New Jersey!).
The name means “reinforced salad” because it can be prepared for the Christmas Eve dinner, and then “reinforced” adding more ingredients to last until January.
I have seen it with hard boiled eggs, chopped pickles, chickpeas and other vegetables.
I did not plan to keep this salad for weeks, but eating it for lunch for a few days, therefore, no reinforcements needed!
This recipe is not the traditional Sicilian version, because it uses less vinegar and adds golden raisins and orange juice. It is a delicious winter salad. (ok, maybe I will add a hard boiled egg to it tomorrow!).
Sicilian Cauliflower Salad: (adapted from Vegetarian Times)
1 medium head cauliflower, cut into 1-inch florets
1/3 cup fresh orange juice
4 Tbs. white balsamic vinegar
1 clove garlic, minced (about 1 tsp.)
1/4 cup olive oil
1 medium red bell pepper, diced
2 stalks celery, diced
1/3 cup golden raisins
1/4 cup chopped fresh parsley
1/4 cup pimento-stuffed olives, drained and coarsely chopped
2 Tbs. capers, drained and coarsely chopped
Cook cauliflower in pot of boiling salted water 7 to 9 minutes, or until fork-tender. Rinse under cold water to stop further cooking, and drain.
Whisk together juice, vinegar and garlic in large bowl. Gradually whisk in oil. Season with salt and pepper. Add cauliflower and remaining ingredients, and toss to coat. Chill in refrigerator overnight, or up to 2 days. The longer it sits, the better it is.
You will love this easy salad!