How to Make Italian Seafood Salad Recipe

Italian Romanesco Cauliflower Salad

My italian seafood salad is just this.

Recipe Summary Italian Romanesco Cauliflower Salad

This is a traditional salad from Naples, known as Insalata di Rinforzo, which is typically served at Christmas time. It's lovely and colorful 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.

Ingredients | Italian Seafood Salad Recipe

2 pounds broccoli, broken into florets

1 head cauliflower, broken into florets

1 head Romanesco cauliflower, broken into florets

2 lemons, juiced

6 ½ tablespoons extra-virgin olive oil

1 clove garlic, minced

1 teaspoon chopped fresh oregano

salt and ground black pepper to taste

10 green Italian olives, or more to taste

10 black Italian olives, or more to taste

2 papaccelle (pickled sweet peppers), cut into strips

Directions

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.

Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.

Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.

Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

Substitute raw bell peppers or other pickled vegetables for the papaccelle if desired.

Info | Italian Seafood Salad Recipe

prep: 30 mins cook: 15 mins total: 45 mins Servings: 8 Yield: 8 servings

TAG : Italian Romanesco Cauliflower Salad

Salad, Vegetable Salad Recipes, Cauliflower,