*  Exported from  MasterCook II  *
 
                La Rinforzata (Neapolitan Cauliflower Salad)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Italian                          Salads
                 Sauces And Preserves             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Small Heads   Cauliflower -- (1 1/2 to 2 lbs.)
    1      Small         Red Onion -- sliced thin
   10                    Black Olives -- coarsely chopped
   10                    Green Olives, Sliced -- pimiento-stuffed
    3      Small         Gherkins -- chopped
    2      Tablespoons   Capers
    8      To 10         Anchovies -- optional
      2/3  Cup           Olive Oil
      1/3  Cup           White Wine Vinegar
                         Salt
                         Fresh Ground Pepper
    1      Tablespoon    Dried Basil -- --Or--
    2      Tablespoons   Fresh Basil -- chopped
 
  Trim the cauliflower and separate it into flowerets. Stem 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.
 
  Serves 6-8.
 
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 Nutr. Assoc. : 0 0 0 678 0 0 0 0 0 0 0 0 0

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