Name: Caponata di Verdure (Cauliflower, Celery, Cucumber, Spinach, And Curly Endive Salad)
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 medium head cauliflower, cut into florets (about 2 cups); 4 artichokes (optional); ⅓ cup olive oil (optional); 2 tablespoons fresh lemon juice (optipnal); Salt and freshly ground pepper (optional); 4 cups spinach leaves; 4 cups tom curly endive; Anchovy Garlic Vinaigrette; 1 cup sliced (¼ inch) celery; 1 cup diced (½ inch) cucumbers, preferably Japanese or English cucumbers (seeded and peeled if not); 1½ cups Toasted Bread Crumbs (recipe follows)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We have come to think of caponata as a Sicilian eggplant stew with celery, onions, tomatoes, capers, and pine nuts, usually served in an antipasto assortment. Doing some research on Sicilian food, I ran across a dish called caponata di verdure, which was described as a combination of cooked vegetables, such as cauliflower, celery, spinach, curly endive, chicory, spinach, and cardoons, dressed with olive oil and red wine vinegar, garnished with lemon slices, capers, strips of anchovy,