Festive salad Garland of bread with cotechino

holiday salad it’s a yummy side rich in ingredients and flavors. As much as it is one recipe very simple, the result is a delicious dish that brings color to the table and is also perfect as starter. For a Christmas Eve dinner “Di magro” is excellent served to follow any fried appetizers.

This Christmas salad is inspired by a great classic of Neapolitan cuisine: bracing salad, here revisited by adding boiled cod, Taggiasca olives, peppers in oil and borettane onions.

Nothing prevents you from adding other appetizing ingredients to this “base”. Try to combine a few thin slices of Orange, it will be a special touch.

The richness of the dish means that it can, of course, be offered at any other time of the year. And whether it appears on the table during the holidays or on another occasion, the advice is to prepare it several hours before consumption and keep it rest in the refrigerator: the flavors will blend perfectly. You can then take it out of the fridge in advance and decide whether to serve it cold or at room temperature.

OTHER TASTY RECIPES: Red chicory with pears and oranges, Capricciosa salad, Grapefruit and avocado salad

Preparation time
20 min
Cooking time

20 min

Resting place
Rest time




How to prepare: Party salad

Holiday Salad Preparation - Step 1

Holiday Salad Preparation - Step 1

The party salad recipe is pretty simple. Clean the cauliflower and cut it into florets that you will wash under the flow of running water. Cook them in boiling salted water until they are tender but still al dente. Drain and set aside.
Deliscate and peel the cod. Cook it in boiling water until it appears tender. Drain and set aside.

Holiday Salad Preparation - Step 2

Holiday Salad Preparation - Step 2

Cut the well-drained layers of pepper into fillets and collect them in a large bowl with the green and black olives, capers and onions, all well drained.

Holiday Salad Preparation - Step 3

Holiday Salad Preparation - Step 3

Add the cauliflower, a drizzle of oil and a grind of pepper. Jumbled up. Then add the cod flaking it with your hands. Mix together with the vinegar and add salt if necessary. Let the holiday salad rest for at least 6 hours before serving, so that the flavors are perfectly blended.


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