Reinforcement salad: recipe for the famous Neapolitan side dish

1. Wash and cut the cauliflower into small florets. Then boil the cauliflower in salted water for 10-12 minutes, until tender; then drain and let cool.

2. Drain the olives, pickled papaccelle, capers, and anchovies.

3. In a salad bowl, combine the cooled cauliflower, olives, papaccelle, capers, and anchovies. Add red pepper, if desired, and season with salt and pepper.

4. Prepare the dressing by mixing the EVO oil and vinegar. Then pour it over the salad and toss gently to blend the flavors.

5. Cover the salad with plastic wrap and let it rest in the refrigerator for about 20 minutes so that the flavors bind together.

6. Before serving, add a drizzle of raw EVO oil.