Marinated Romanesco and Cauliflower Salad |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 6 |
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A broccoli salad recipe I played with. Printed in First magazine, June 1998. You could also substitute broccoflower for the romanesco. References online describe the romanesco as looking like a cross between a wedding cake and a star fish! Similar to cauliflower and cooked in much the same way, but it has a nuttier flavor. Do give it a try! It's a shame to have to chop the romanesco up for this recipe! Another way to serve it is to steam the romanesco whole with just the lower stalk cut off and florets left intact. Talk about a presentation! Add a drizzle of lemon juice or butter; sprinkle of salt and pepper. Oh yes! Ingredients:
3 tablespoons rice vinegar (seasoned or regular) |
2 tablespoons peanut oil |
1 garlic clove, minced |
1 tablespoon fresh gingerroot, grated |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3/4 lb romanesco, florets |
3/4 lb cauliflower floret |
2 carrots, peeled and sliced diagonally |
1 red peppers (optional) or 1 -2 thai peppers, seeded, minced (optional) |
3 tablespoons fresh cilantro, chopped |
Directions:
1. Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
2. Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
3. Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
4. Best if salad is prepared several hours in advance to allow the vegetables to marinate.
5. *Important*: stir in the cilantro leaves just before serving.
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