This typical Neapolitan Christmas dish is sure to be on every table during the Christmas Eve “cenone” (big dinner).

There are different versions of where the definition “insalata di rinforzo” comes from.  Here are a few:

The use of the term “di rinforzo” (to reinforce) comes from the fact that one of the fundamental ingredients of the recipe is vinegar, which reinforces the flavor of the dish.

Another version states that this special salad is used to reinforce the special Christmas Eve dinner, which should be a “lean” and is therefore based on fish.


Serving size 4 people

  • 1 cauliflower
  • 60 g of pitted green olives
  • 60 g of pitted black olives
  • 1 pepper under vinegar
  • 8 anchovy filets
  • 10 g capers
  • 30 g olive oil
  • 1 dl white wine vinegar
  • salt to taste


Desalt the capers.

Peel and clean the cauliflower, divide it into clusters, and cooking in boiling salt water until “al dente”

Drain and allow the cauliflower to cool.

Toss together in a salad bowl with the olives, capers, pepper, and anchovy.

Mix with olive oil and vinegar

Let sit to take in the flavors and then serve.