This festive salad is known as “insalata di rinfozo” in Italian. It is traditionally made on Christmas Eve and replenished throughout the following days, but can be enjoyed at any time of year as a wholesome vegetarian dish.
Ingredients
- 1 head cauliflower, broken into small florets
- 1 garlic clove, finely chopped, plus more to taste
- ½ small red onion, sliced paper thin
- 4 roasted red peppers, thinly sliced
- 1 cup pitted black olives
- 1 cup pitted green Cerignola olives
- ¼ cup salted capers, rinsed and drained
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar, or to taste
- ¼ cup finely chopped flat-leaf parsley
- ½ tsp freshly ground black pepper, plus more to taste
How to Make It
- In a pot with a tight-fitting lid, bring 1 in (2.5 cm) of water to a boil over a medium-high heat. Place the cauliflower in a steamer basket, place in the pot, and steam for about 6 minutes or until tender. Transfer the cauliflower to a large bowl, and immediately toss with the garlic and red onion.
- Using a silicone spatula, gently stir in the roasted red peppers, both types of olives, and capers. Drizzle with the extra-virgin olive oil, and toss gently.
- Add the vinegar, flat-leaf parsley, and black pepper, and toss again. Taste and add more vinegar or black pepper, if desired. Serve immediately, or refrigerate for up to 1 week.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 278 kcal Calories from Fat: 216 kcal |
|
% Daily Value*
|
| Total Fat 24 g 69% |
Saturated Fat 3.5 g 18% |
Trans Fat 0.0 g |
Sodium 2 mg 0% |
carbohydrates 10 g 8% |
Dietary Fiber 4.5 g 12% |
Sugars 7 g 8% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
