Best Neapolitan Cauliflower Salad La Rinforzata Recipes

Cauliflower Neapolitan image

Provided by ballarat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cauliflower
1/2 small onion
1 small stick celery
8 stoned green olives
1/2 cup virgin olive oil
2 tablespoons lemon juice
4 capers
2 tablespoons chopped flat leaf parsley
salt
pepper

Steps:

Break cauliflower into small flowerettes and place in a pot of rapidly boiling water for no more than 5 minutes. Immediately drain and plunge blanched flowerettes in chilled water. Leave to cool while you prepare dressing.
Peel and finely slice onion. Finely chop celery and thinly slice the olives.
Prepare dressing in a bowl large enough to accomodate cauliflower. Combine oil, lemon juice, capers, olives, onion, celery, parsley and salt and pepper to taste. Mix well. Add drained cauliflower, toss well.
Refrigerate for a couple of hours before serving.

Nutrition Facts : Calories 271.4, Fat 28.1, SaturatedFat 3.9, Sodium 111.5, Carbohydrate 5.5, Fiber 1.9, Sugar 2.1, Protein 1.7

Neapolitan Salad image

Provided by dicentra

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

2 large ripe tomatoes, sliced
8 -12 fresh basil leaves
1/2 lb fresh mozzarella cheese, sliced
1/4 teaspoon coarse salt (kosher)
2 tablespoons olive oil

Steps:

On a platter, arrange slices of tomatoes, basil and cheese, overlapping slightly.
Sprinkle with salt and drizzle with olive oil.

Nutrition Facts : Calories 246.7, Fat 19.6, SaturatedFat 8.4, Cholesterol 44.9, Sodium 506.2, Carbohydrate 4.8, Fiber 1.1, Sugar 3, Protein 13.4

Neapolitan Cauliflower Salad - La Rinforzata image

Provided by Coasty

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 kg cauliflower
1 onion, red, sliced thin
10 black olives, coarsely chopped
10 green olives, Sliced, pimiento-stuffed
3 small gherkins, chopped
2 tablespoons capers
8 anchovies (optional)
2/3 cup olive oil
1/3 cup white wine vinegar
salt
fresh ground pepper
2 tablespoons fresh basil, chopped

Steps:

Trim the cauliflower and separate it into flowerets. Steam or poach in boiling water to cover for 5 minutes. Plunge immediately into cold water and drain thoroughly.
Place the blanched flowerets in a large bowl and add the onion, black and green olives, gherkins, capers and anchovies.
Combine the oil and vinegar, add salt and pepper to taste and blend well. Pour the dressing over the salad, sprinkle with basil and toss gently to coat well.
Chill for a few hours, stirring occasionally to blend the flavors. Serve slightly chilled or at room temeprature.

Nutrition Facts : Calories 279.3, Fat 26, SaturatedFat 3.6, Sodium 422, Carbohydrate 11.3, Fiber 4.3, Sugar 4.2, Protein 3.7