Refreshing Romanesco Salad
 

Refreshing Romanesco Salad

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Crunchy and buttery Romanesco with sweet bell peppers, tart red onion, salty capers and fragrant chopped dill, covered in a tangy mustard dressing.

SERVING SIZE

4

INGREDIENTS

1 head Romanesco, cut into small florets

1 cup water

1 lemon, juice and zest

3/4 teaspoon sea salt

1/2 teaspoon pepper

3 tablepoons olive oil

1 red bell pepper, cut into small cubes

1 cucumber, cut into small cubes

1/2 cup red onion, thinly julienned

1/3 cup fresh dill, finely chopped, plus more for garnish

4 tablespoons capers, coarsely chopped

 

INSTRUCTIONS

 

In a large pot, over high heat and using a steaming basket, bring the water to a boil. Add the Romanesco florets, cover and steam until crisp, but tender, about 2 minutes. Remove the florets from the steam basket, lay them in a single layer on a baking sheet and set aside to cool. 

In a small bowl, whisk together the mustard, lemon juice, lemon zest and ¼ teaspoon sea salt and pepper. Slowly drizzle in the oil, whisking constantly to create a thick vinaigrette. 

In a serving bowl, add in romanesco florets, bell pepper, cucumber, onion, dill, capers, the remaining ½ teaspoon salt and the vinaigrette and toss to combine.

Cover and refrigerate until ready to serve. 

When ready to serve, sprinkle with a little dill as garnish and salt and pepper to taste. 


  PRINT VERSION

vegetable plate

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