Video ricetta insalata di rinforzo Ricette di MarGi

Cut the cauliflower into florets and steam until tender, about 5-7 minutes.

Peel and dice the carrots and potatoes into small cubes.

Chop the red bell pepper and red onion into thin slices.

In a large bowl, combine the steamed cauliflower, diced carrots, and potatoes.

Add the sliced red bell pepper, green olives, capers, and chopped red onion to the bowl.

In a separate bowl, whisk together vinegar, olive oil, salt, and black pepper.

Pour the dressing over the vegetable mixture and toss gently to combine.

Finely chop the anchovies and parsley, then add to the salad.

Sprinkle chili flakes over the top for added heat, if desired.

Cover the salad and let it marinate in the refrigerator for at least 2 hours.

Before serving, give the salad a final toss to ensure even distribution of flavors.

Serve chilled or at room temperature as a side dish.

Spice Level:

Allergens