Sunset's Romanesco and Cannellini Bean Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My husband purchased two heads of Romanesco the other day at the farmer's market and the timing was perfect as our latest issue of Sunset magazine (August 2011) features Romanesco recipes. When picking Romanesco, look for firm heads and no brown spots. My intention also was to add more Romanesco recipes to the database because there are too few from which to choose. From the recipe intro: Unlike its close cousin the cauliflower, Romanesco doesn't have a sulfurous taste, instead, its flavor is mild and gently sweet.' Ingredients:
1 tablespoon white wine vinegar |
5 tablespoons extra virgin olive oil |
2 teaspoons orange zest |
1 tablespoon freshly squeezed orange juice |
2 teaspoons capers |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
2 heads romanesco, broken into medium-sized florets (about 1 1/4 pounds) |
1 (15 ounce) can cannellini beans, rinsed and drained well |
1/4 cup flat leaf parsley, roughly chopped |
Directions:
1. Whisk vinaigrette ingredients together.
2. Place the Romanesco florets in a steamer basket and set in a large pot filled with 1/2 water.
3. Steam the vegetables over medium-high heat until crisp-tender, about 8-10 mintues.
4. Transfer to a colander and rinse with cold water.
5. Place the cooled Romanesco in a large serving bowl and stir in the beans and the vinaigrette.
6. Garnish salad with parsley. Note: Salad tastes best at room temperature.
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