Reinforcement salad recipe of 05-12-2013 [Updated on 19-12-2018]
L'beef salad is a typical Neapolitan recipe, a dish that is prepared for Christmas Eve based on cabbage, papaccella (a particular type of short pepper with a sweet flavor, typical of Campania), olives, pickles, anchovies and curly endive, all seasoned with oil, vinegar and salt. Its name is said to derive from the fact that being the dinner on Christmas Eve a dinner based on fish, therefore light, this very rich salad was also prepared as a "reinforcement" to the dinner lacking in substantial products such as meats or cheeses.
To be honest, I never liked the reinforcement salad, but even if only for the symbol, it must never be missing during the Christmas holidays, it seems strange but without this dish and all the other typical Neapolitan dishes of the period, it seems that Christmas has not arrived;)
I've read around that there are those who also add cod or those who do not put the escarole, as always happens in these preparations, every family has its own recipe, maybe Neapolitan friends tell me how it is prepared at your home. Basins and good day.
How to make the beef salad
Clean the cauliflower, wash it, divide it into florets and steam it for 10 minutes.
Once cooked, let it cool.
Take the tenderest escarole leaves, wash them, chop them and put them in a salad bowl.
Core the papaccella, and remove the seeds, then cut it into strips.
Add the cooled cabbage florets, papaccella, green olives, pickles and anchovy fillets to the bowl with the escarole
Mix the reinforcement salad, then season it with salt, vinegar and then with the oil.
Let the reinforcement salad rest in the fridge for two hours before serving.