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Reinforced Romanesco

30 minutes prep
10 minutes active cooking
40 minutes total

Makes 6 - 8 servings

In Naples a version of this salad, called insalata rinforzata, is often made for Christmas Eve and “reinforced” over the next week...

with more cauliflower and the addition of pantry staples like olives, capers, and anchovies.

Use the recipe as a guide but feel free to call in your own reinforcements, like hard-boiled eggs, garbanzo beans, stale bread cubes, cubes of cured salami or ham, marinated artichoke hearts, or other fresh herbs.

What you'll need

Ingredients

For the shopping list

1 head

Romanesco Broccoli

1

1 red onion, chopped

2

Celery stalks with leaves, chopped

1/2 cup of

Fresh Mint or Flat Leaf Parsley, chopped

1/2 cup of

Golden Raisins

2 cloves of

Garlic, finely chopped

From our shop

$8 - California

Pit the oil-cured olives by smooshing them with your thumb until the pits pops out. Our cracked green olives are also easy to pit.

$6 - Northern Greece

Greek Green Peppers

Sliced

$9 - Portland - Oregon

Bread & Butter Pickles & Peppers

Subsitute or add any of the Mama Lil’s peppers.

$17 - Pantelleria - Sicily

Capers in Sea Salt

$13 - Spain

White Boquerones
Out of stock
2 teaspoons of Oregano

$8 - Pantelleria - Sicily

Oregano

$35 - Napa - California

Trio Red Wine Vinegar
Out of stock
3 tablespoons of Madre Terra

$18 - Sicily - Italy

Madre Terra

$7 - Olhão - Portugal

Fine Sea Salt

Equipment

From the kitchen

1

Stock Pot (big enough to boil head of romanesco)

1

Chefs Knife

1

Pairing Knife

Measuring Cups

Measuring Spoons

"The bright green, fractal cones of romanesco broccoli look like something from Dr. Suess,

and I like to preserve the shapes when I serve this striking member of the cabbage family. It's often called a cauliflower, but the flavor is a bit more delicate."

~ Jim Dixon, founder Wellspent and Real Good Food

What you'll have to do

Step 1

Soak the capers in cold water for 15 minutes, then drain.

Step 2

Drop the whole head of romanesco into a pot of well-salted boiling water, and remove it after 3 minutes (don’t wait for the water to return to a boil to start timing). Let it cool enough to handle, then use the tip of a small knife to cut off the Fibonacci-numbered florets. Set them aside while you chop the stem and core into smallish, bite-sized pieces.

Step 3

Combine the chopped romanesco with the other ingredients, taste and add salt as needed. While you can eat the salad right away, it’ll be better if allowed to rest for at least an hour.

Step 4

I think this tastes best at room temperature, and it lasts for days, especially with reinforcements.

Shop this recipe

Capers, Pickles, & Peppers

Oil Cured Olives

Olinda OlivesCalifornia
$8
Bread & Butter Pickles & Peppers
Capers, Pickles, & Peppers

Bread & Butter Pickles & Peppers

Mama Lil'sPortland - Oregon
$9
Capers in Sea Salt
Capers, Pickles, & Peppers

Capers in Sea Salt

Bonomo and GiglioPantelleria - Sicily
$17
Out of stock
Oregano
Salt, Herbs, & Spices

Oregano

Francesco RafaelePantelleria - Sicily
$8
Trio Red Wine Vinegar
Vinegar

Trio Red Wine Vinegar

KatzNapa - California
$35
Out of stock
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
$18
Fine Sea Salt
Salt, Herbs, & Spices

Fine Sea Salt

NectonOlhão - Portugal
$7

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