Insalata di Cavolfiore

Ingredients

• 1cauliflower — cut into florets and blanched
• 3anchovy fillets — mashed
• 2 tbspcapers — rinsed
• 4 tbspextra virgin olive oil
• 2 tbspwhite wine vinegar
• 3 tbspflat-leaf parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Start by cutting 1 cauliflower into bite-sized florets. Use a sharp knife to ensure clean cuts, which helps the cauliflower cook evenly. Bring a large pot of salted water to a boil over high heat. Once boiling, add the cauliflower florets and cook until they are tender but still slightly firm to the bite, about 5-7 minutes. Drain the cauliflower and set aside to cool to room temperature.
2. While the cauliflower cools, prepare the dressing. In a small bowl, whisk together 4 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, and a pinch of fine sea salt. Whisk until the mixture is emulsified and slightly thickened, which indicates that the oil and vinegar have combined properly.
3. Once the cauliflower has cooled, place it in a large mixing bowl. Add 3 anchovy fillets, finely chopped, and 2 tbsp capers, rinsed and drained. These ingredients add a depth of flavor and a hint of brininess to the salad.
4. Pour the dressing over the cauliflower mixture. Toss gently using two large spoons to ensure the dressing coats the cauliflower without breaking the florets. Be careful to keep the cauliflower intact for a pleasing texture.
5. Let the salad rest for about 10 minutes to allow the flavors to meld. During this time, finely chop 3 tbsp of flat-leaf parsley. Just before serving, sprinkle the parsley over the salad for a fresh, herbaceous finish.
6. Drizzle a final thread of extra virgin olive oil over the salad for added richness. Taste and adjust seasoning with additional fine sea salt and black pepper if needed. Serve the Insalata di Cavolfiore at room temperature, allowing the flavors to shine.