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    You are in: Home / Recipes / Pickled Cauliflower & Red Pepper Salad With Anchovies Recipe
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    Pickled Cauliflower & Red Pepper Salad With Anchovies

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    40 mins

    5 mins

    Chef Regina V. Smith's Note:

    Insalata dii rinforzo is a Neopolitan Christmas Salad that is served at the holiday celebration and in the days that follow when it is "reinforced" by the addition of more of the same ingredients or in some cases by the addition of leftover cooked vegetables. It tastes best if allowed to marinate for three days but it will lose some of its vibrant colour from the acid in the vinegar. This recipe is from the December 1993 issue of Gourmet Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saucepan of salted boiling water cook the cauliflower for 3 to 5 minutes or until it is crisp-tender. Drain it and rinse under cold water to stop the cooking. Pat the cauliflower dry between paper towels.
    2. 2
      Mix together the olive oil, vinegar, oregano and salt and pepper.
    3. 3
      Place cauliflower, anchovies, black olives, capers and roasted red peppers in a large bowl. Pour dressing on top and toss to coat.
    4. 4
      Chill salad, covered for at least three hours.

    Ratings & Reviews:

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    Nutritional Facts for Pickled Cauliflower & Red Pepper Salad With Anchovies

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 87.1
     
    Calories from Fat 63
    72%
    Total Fat 7.0 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 2.2 mg
    0%
    Sodium 492.3 mg
    20%
    Total Carbohydrate 5.0 g
    1%
    Dietary Fiber 2.3 g
    9%
    Sugars 1.7 g
    6%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    white wine vinegar

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