This Neapolitan salad translates as ‘reinforcing salad’ as it is believed to be reinvigorating. And if you love the taste of pickled vegetables, this recipe will certainly reinforce that passion.
For the insalata di rinforzo, put the vinegar, 1 litre/1¾ pints water, the salt and sugar in a pan with the cloves and bay leaves and bring to the boil. Add the onions and carrots and cook for 10 minutes, then add the cauliflower and peppers and cook for another 20 minutes. Drain and cool.
To assemble, combine the capers, anchovies and olives in a bowl. Drizzle over the olive oil and add the chopped chilli. Mix all the ingredients well.
Add some of the pickle to the salad and combine.
To serve, place the sliced salami and prosciutto on a serving plate along with the salad. Any remaining pickle can be reserved in a fridge in the jar or eaten alongside.
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James Martin presents with help from chefs Kuba Winkowski and Theo Randall.