Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Serves
Serves 6
This Neapolitan salad translates as ‘reinforcing salad’ as it is believed to be reinvigorating. And if you love the taste of pickled vegetables, this recipe will certainly reinforce that passion.
For the insalata di rinforzo, put the vinegar, 1 litre/1¾ pints water, the salt and sugar in a pan with the cloves and bay leaves and bring to the boil. Add the onions and carrots and cook for 10 minutes, then add the cauliflower and peppers and cook for another 20 minutes. Drain and cool.
To assemble, combine the capers, anchovies and olives in a bowl. Drizzle over the olive oil and add the chopped chilli. Mix all the ingredients well.
Add some of the pickle to the salad and combine.
To serve, place the sliced salami and prosciutto on a serving plate along with the salad. Any remaining pickle can be reserved in a fridge in the jar or eaten alongside.
By Rick Stein
See more white wine vinegar recipes (665)
By Valentine Warner
See more salad recipes (112)
Saturday Kitchen
21/12/2013
BBC One