holiday salad it’s a side cheerful and colorful based on simple but rich in taste ingredients. Perfect for a fish-based menu, it is easy to be made and let your imagination run free for any additions. Accompanied by slices of toasted bread it is a very tasty treat starter.
- 1 small cauliflower
- 150 g of Taggiasca olives
- 150 g of green olives
- 200 g of peppers in oil
- 50 g of capers
- 200 g of pickled borettane onions
- 1 softened and desalted cod fillet (about 300 g)
- extra virgin olive oil
- a spoonful of vinegar
- black pepper
Party salad is an appetizing appetizer rich in ingredients and flavors, the perfect entrée to the Christmas fish menu: find out in our video how to prepare it.
WATCH THE VIDEO OF THE HOLIDAY SALAD
How to prepare: Party salad
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
- Resting place
- Rest time
How to prepare: Party salad
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.
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.
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.