INGREDIENTS
Ingredients
One head of cauliflower, broken up into florets
3-4 pickled red peppers, cut into strips or squares
1/2 Cup of green olives preferably of the Gaeta
1/2 Cup of black olives
10 Anchovies
1/2 Cup of capers
1 Teaspoon of white wine vinegar
1 Tablespoon of extra-virgin olive oil
Sprinkle of roughly chopped basil
METHOD
-
Boil the head of the cauliflower, trimmed and broken up into florets, until it has lost all its rawness but is al dente.
-
Place the florets in a large mixing or salad bowl, then add the anchovy fillets, olives and capers.
-
Dress the cauliflower and other ingredients with abundant olive oil and the chopped parsley, a bit of white wine vinegar and salt to taste as you would with a regular salad, mixing well but
taking care not to break up the florets. -
Let the salad rest for a few hours to develop and meld its flavours!
Buon Appetito!
