Servings: 4
Calories: 138kcal
Equipment
- Saucepan
Ingredients
- 2 heads romanesco 2 1/2 to 3 pounds total
- Salt
- 2 stalks celery thinly sliced
- 1/2 large red onion or 1 small red onion, thinly sliced
- 1 cup parsley leaves loosely packed fresh
- 2 tablespoons capers rinsed and drained
- 1 teaspoon lemon zest grated
- Freshly ground black pepper
For the dressing:
- 1 clove garlic
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 anchovy minced (optional, omit if cooking vegetarian)
- 1/4 cup olive oil high-quality extra virgin
Instructions
- Steam romanesco wedges: Quarter the romanesco heads, stalk to tip. Remove the stiff core as well as any exterior green leaves. Again, cut lengthwise.
- In a saucepan with approximately an inch of water, place a steamer basket. Season the romanesco florets with salt to taste. Bring a pot of water to a boil. Cover and steam for 7 to 10 minutes, or until just tender.
- Take the romanesco florets from the steamer and lay them in a basin to cool.
- Soak onion slices for a few minutes in water:
- Across the grain, thinly slice the red onion. Cover the red onion slices with water in a bowl. This will remove the onion's oniony flavor, making it easier to consume raw in the salad.
- Prepare the dressing:
- Place the whole garlic clove (not sliced, simply smash with the flat side of a chef's knife) in the bottom of a small bowl. Stir in the vinegar and salt to dissolve the salt. If using, add the minced anchovies. Then add the olive oil and stir until combined.
- Marinate the salad by breaking up the wedges of romanesco into smaller floret parts. Put everything in a big serving basin. Add the celery, onions (drained), parsley, capers, and lemon zest.
- Remove the garlic clove from the dressing and pour it over the romanesco salad. Mix with the dressing to coat. Let at least 15 minutes, ideally an hour, to marinate. Much amazing the next day.
- To serve, season with freshly ground black pepper.
Video
Nutrition
Calories: 138kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 0.3mg | Sodium: 428mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1360IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg
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