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Romanesco Salad
Romanesco Salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Try Romanesco for a unique twist on salad - a delicious blend of cauliflower and broccoli flavors.
Ingredients:
  • 2 heads romanesco (2 1/2 to 3 pounds total)
  • Salt
  • 2 stalks celery, thinly sliced
  • 1/2 large red onion, or one small red onion, thinly sliced
  • 1 cup loosely packed fresh parsley leaves
  • 2 tablespoons capers, rinsed and drained
  • 1 teaspoon grated lemon zest
  • Freshly ground black pepper
  • For the dressing:
  • 1 clove garlic
  • 3 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 anchovy, minced (optional, omit if cooking vegetarian)
  • 1/4 cup high quality extra virgin olive oil
Instructions:
  • Prepare the romanesco: Cut the heads into quarters, removing the core and tough leaves. Cut each quarter lengthwise. Steam the romanesco in a basket with water, sprinkle with salt, cover, and steam for 7 to 10 minutes until tender. Chill in a bowl before serving.
  • Submerge sliced red onion in water for a few minutes to mellow its flavor. Slice the red onion thinly, then place in a bowl and cover with water. This will make the onion more mild and enjoyable in the salad.
  • Prepare the dressing by smashing a whole clove of garlic with the flat side of a chef's knife and placing it in a small bowl. Add vinegar and salt, stir until the salt dissolves. Optionally add minced anchovy and whisk in the olive oil.
  • Prepare the salad: Chop the romanesco into smaller florets and put in a large bowl. Add celery, drained onions, parsley, capers, and lemon zest. Remove the garlic from the dressing, pour over the salad, and toss to coat. Allow to marinate for 15 minutes, preferably longer or overnight. Sprinkle with freshly ground black pepper before serving.

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