23 Aug Warm Romanesco Salad

Small

Warm Romanesco Salad

23 August 2021

PREP. TIME: 10 MIN   -   COOK TIME: 1o mins   -   SERVES: 4 - 6

Romanesco is a winter vegetable. Its exotic fractal shape and vibrant colour make it particularly interesting. 


This recipe is a great base for dressing other vegetables such as cauliflower, broccoli or green beans. 


The more additions you use the more interesting and colourful your salad will be. The strips of red peppers and the slices of black olives are particularly good as they provide great colour contrast. You can buy jars of roasted peppers from good grocery stores.


Take care to scrape away any membrane and seeds before slicing into fine strips.

Recipe Template

ingredients

1 head of romanesco

1/4 cup extra virgin olive oil

1 teaspoon dried oregano

1 tablespoon freshly chopped parsley

3 teaspoons lemon juice

Salt


Optional additions

1 tablespoon toasted pinenuts

Roasted red pepper strips

1 tablespoon capers

Black olives.

equipment

Chopping board and kitchen knife

Large saucepan

Large frypan

Large mixing bowl

Serving bowl and servers

method

Step 1 - Prepare the ingredients:

Wash the romanesco well. 

Separate into florets. 

Trim the leaves and stems.


Toast the pine nuts if using.


Rinse and drain the capers.


Warm the mixing bowl and the serving bowl in hot water.


Step 2 - Cook the Romanesco

Place a pot of salted water over high heat and bring the water to the boil. Add the florets, the leaves and the stems to the boiling water and boil with the lid on for about 3 minutes or until tender but still firm.  If you cook for two long you will drain the colour from the romanesco


Drain in a colander rinsing with cold water.


Step 3 - Prepare the Dressing

Combine the olive oil, oregano, parsley , and lemon juice (and capers if using) - in a dry large warm mixing bowl.

Taste and correct seasoning with salt and pepper.


Step 4 - Assembly

Toss the drained romanesco, leaves and stems through the dressing at the last minute with the red pepper strips and black olives if using.

Garnish with toasted pine nuts.

Serve immediately.

source

Recipe adapted by Elizabeth Peddey from 

Adapted by Elizabeth Peddey from The Cook's Companion by Stephanie Alexander


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