Insalata del Rinforzo
Sicilian Cauliflower Salad

Its Italian name indicates that it is quite energizing (rinforzo means
"reinforcement," as in nourishment.)

1 head cauliflower, cut into florets
2 tablespoons plus 1/2 teaspoon salt
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
Freshly ground black pepper
1/2 cup pitted black olives, minced
1/4 cup capers, drained
1/4 cup gherkins (sour baby pickles), minced
1 tablespoon minced Italian parsley
4 anchovies, chopped
2 hard-boiled eggs, shelled and minced

Bring 3 quarts of water to a boil. Drop in the cauliflower florets and
2 tablespoons of the salt; cook until tender-crisp, about 3 minutes,
then drain and shock in ice water; drain again.
Place the cauliflower florets in a bowl. Add the remaining 1/2 teaspoon
of salt, the vinegar, olive oil, pepper, olives, capers, gherkins,
parsley, and anchovies, and set aside to marinate, tossing once in a
while, for 1 hour to 6 hours at room temperature.
Sprinkle with the hard-boiled eggs and enjoy. Serves 6.

That's it!

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