Insalata di rinforzo: the Neapolitan Christmas Eve recipe, step by step
Insalata di rinforzo is the Neapolitan side dish for Christmas Eve: boiled cauliflower dressed with papaccelle or peppers, giardiniera, olives, capers and anchovies, oil and vinegar. It takes half an hour to make, but it is at its best after a night in the fridge. Here you will find the recipe for 6 people, what the name means and how to store it.
By Carmine Rizzo, founder of Minnelea – we cook jams, pasta sauces and vegetables in oil in small batches in our own kitchen. Published 14 October 2026, last updated 14 October 2026.
What is insalata di rinforzo?
Insalata di rinforzo is a cold salad of cauliflower and pickles, typical of Naples and Campania, served on the evening of 24 December alongside fried baccalà (salt cod) and capitone (eel). It is the sharp, crunchy dish that balances a dinner full of fried food.
The traditional version uses papaccelle, small round Neapolitan peppers preserved in vinegar. They are hard to find outside Campania, and almost every family replaces them with peppers in oil or in vinegar. It makes little difference to the result: peppers in oil make the salad slightly softer and less sharp.
What are the ingredients of insalata di rinforzo?
Insalata di rinforzo needs only a few ingredients, almost all of them from the pantry. For 6 people you need:
- 1 white cauliflower, about 1 kg
- 150 g papaccelle in vinegar or 1 jar of peppers in oil
- 150 g giardiniera (mixed vegetables pickled in vinegar)
- 100 g black Gaeta olives
- 80 g green olives
- 2 tablespoons salted capers
- 8 anchovy fillets in oil
- 5 tablespoons extra virgin olive oil
- 2–3 tablespoons white wine vinegar
- salt and parsley to taste
Preparation time: 20 minutes, plus 8 minutes of cooking and at least 3 hours of resting. Difficulty: easy.
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How do you make insalata di rinforzo, step by step?
To make insalata di rinforzo, you boil the cauliflower until just tender and dress it cold with all the other ingredients. Here are the six steps:
- Boil the cauliflower: Cut the cauliflower into florets, discarding the hard core. Boil them in salted water for 6–8 minutes: they should stay firm.
- Cool: Drain the florets and spread them out on a tray. Let them cool completely, without rinsing them under the tap.
- Prepare the other ingredients: Rinse the capers, slice the peppers into strips and drain the giardiniera well. Break the anchovies into two or three pieces.
- Make the dressing: In a bowl, whisk the oil with the vinegar and a pinch of salt. If you are using peppers in oil, add a spoonful of their oil.
- Assemble the salad: Combine the cauliflower, peppers, giardiniera, olives, capers and anchovies in a salad bowl. Pour over the dressing and toss gently.
- Let it rest: Cover and leave the salad in the fridge for at least three hours, ideally overnight, so the flavours come together. Take it out of the fridge half an hour before serving.
The secret is how you cook the cauliflower: if it is too soft, it falls apart when you toss it and soaks up too much vinegar. Taste a floret after six minutes; it should still have a little bite.
Why is it called insalata di rinforzo?
It is called insalata di rinforzo (literally “reinforcement salad”) because over the holidays it was “reinforced”: every day fresh cauliflower, olives or pickles were added to the leftovers, so it lasted from Christmas Eve until Epiphany. Others explain the name by its role in the menu: reinforcing a meatless meal with a flavourful dish.
The two explanations coexist and neither is documented with certainty. What is certain is that in Neapolitan homes insalata di rinforzo is never missing on the evening of the 24th, as our guide to Christmas Eve starters also explains.
Can you make it the day before?
Yes, in fact it is recommended: made on 23 December, insalata di rinforzo tastes better on the 24th, because the cauliflower has time to absorb the dressing. Two tips:
- Add the vinegar in two stages: put in half the vinegar the day before and the rest just before serving, so it stays lively.
- Anchovies last: if you prefer a milder flavour, add the anchovies only on the day itself.
Store it in the fridge in a sealed container: it keeps for three or four days. Take it out half an hour before serving, because cold oil tends to solidify.
What are the variations of insalata di rinforzo?
Every family has its own version, and almost all the variations concern the pickles and the fish. The most common:
| Variation | What changes | When to choose it |
|---|---|---|
| Classic Neapolitan | Papaccelle in vinegar, Gaeta olives, anchovies | If you can find papaccelle |
| With peppers in oil | Peppers in oil instead of papaccelle | Outside Campania, milder flavour |
| With baccalà | Boiled, flaked salt cod instead of anchovies | To make it a one-dish meal |
| Without fish | No anchovies, more capers and olives | For vegetarian guests |
| With carrots | Boiled carrots, sliced into rounds | For more colour and a touch of sweetness |
If you have no giardiniera, you can add more peppers and a few gherkins. What matters is keeping the balance between sour, salty and crunchy. You will find more ways to use an open jar in our article with quick recipes with peppers in oil.
What do you serve insalata di rinforzo with?
Insalata di rinforzo is served as a side to fried or baked fish, especially baccalà and capitone. Its acidity cleanses the palate after fried food. It also works well:
- as a starter, in small portions alongside crostini and cheese;
- on 25 and 26 December, with boiled meats or leftover roast;
- on a buffet, served in individual glasses.
Frequently asked questions about insalata di rinforzo
What are the ingredients of insalata di rinforzo?
The ingredients of insalata di rinforzo are boiled cauliflower, papaccelle or peppers, giardiniera in vinegar, black Gaeta olives and green olives, capers, anchovies, extra virgin olive oil and vinegar.
What does insalata di rinforzo mean?
The name comes from the custom of “reinforcing” it over the holidays: from Christmas Eve to Epiphany, new ingredients are added to the leftovers. Another explanation says it was meant to reinforce a meatless meal.
When is insalata di rinforzo eaten?
It is traditionally eaten on Christmas Eve in Naples and Campania, as a side to baccalà and capitone. Then it stays on the table throughout the holidays.
How long does insalata di rinforzo keep in the fridge?
In a sealed container it keeps in the fridge for three or four days. If you reinforce it with fresh ingredients, eat the older part first.
Can you make insalata di rinforzo without papaccelle?
Yes. Papaccelle in vinegar are hard to find outside Campania: peppers in oil or in vinegar are the most common substitute and give the same red colour.
