Daily Excerpt from Diary of a Tuscan Chef!

This a power-house salad packed with nutrients!

Insalata di Rinforzo
Make-you-strong salad


1 quart water 10 cornichons, cut in half
8 shallots, peeled 2 tablespoons drained capers
1 head cauliflower, broken into florets 4 anchovy fillets, chopped
2 small zucchini, cut into 3-x-1/2 inch lengths 3 tablespoons red wine vinegar
Salt and fresh ground black pepper, to taste 1 red bell pepper, halved and seeded
6 tablespoons extra-virgin olive oil 3 tablespoons pitted, halved green olives
2 tablespoons chopped fresh Italian parsley 3 tablespoons pitted, halved Italian black olives

Bring the water to boil in a saucepan and add the shallots. Cook them until tender, 15 to 20 minutes, depending on their size. Mix together the cauliflower and zucchini and steam them until they are tender-crisp, about 5 minutes.

Preheat the broiler. Place the peppers, skinside up, 2 to 3 inches from the heat and watch carefully. When the skin blackens, turn them over and blacken on the other sie. Place the peppers in a closed plastic bag for 15 minutes. Peel off the skin and cut the peppers into chunks.
Toss all the vegetables, olives, cornichons, capers, and anchovies together in a large bowl. In a small bowl, whisk the red wine vinegar with salt and pepper. Whisk in the olive oil in a thin, steady stream. Add the parsley, and pour the dressing over the salad. Toss well and serve warm or at room temperature, with the mixed grill.