Insalata di Rinforzo Recipe - Laura Vitale - Laura in the Kitchen Episode 493

Take a big pot and fill it with water.

Add a generous sprinkle of salt to the water.

Add the cauliflower, sliced carrots, celery, and fennel to the pot.

Cook the vegetables for about 8 to 10 minutes until they are crisp yet tender.

Prepare a large bowl with ice water for an ice bath.

Once the vegetables are cooked, plunge them into the ice cold water to stop the cooking process.

Transfer the cooled vegetables to another bowl, ensuring they maintain their shape and crunch.

Add the olives, roasted peppers, capers, and pepperoncini to the bowl with the vegetables.

Add freshly ground black pepper and a pinch of salt to the mixture.

Add a generous amount of red wine vinegar and extra virgin olive oil as dressing.

Toss everything together to combine.

Equipment Needed

Spice Level:

Dietary

Allergens