Ingredients
-
Romanesco:
-
1 head of Romanesco
-
2 tbsp. of Extra Virgin olive oil
-
to taste Salt
-
to taste Grounded black pepper
-
Other Ingredients:
-
1 Onion
-
1/2 cup of Walnut
-
1/2 Apple
-
1/2 bunch of Parsley leaves
-
for decoration Salad mix
-
Dressing:
-
3 tbsp. of Extra Virgin olive oil
-
3 tbsp. of Lemon juice
-
1 clove of Garlic
-
1/2 tsp. of Dijon mustard
-
to taste Salt
-
to taste Grounded black pepper
Directions
Romanesco cabbage is that stunning light green vegetable we often admire in the store but tend to overlook because we’re unsure how to prepare it. Let’s change that and get to know this unique vegetable, which is not only visually appealing but also packed with health benefits!
As its name implies, Romanesco cabbage hails from Italy, specifically the region near Rome. It has been mentioned in Italian sources since the 17th century, but it only made its way to other European countries towards the end of the 20th century.
Romanesco is perhaps the most striking example of a fractal in our daily lives. (A fractal is a mathematical idea that describes a set or object that resembles a part of itself.) Each little floret of Romanesco cabbage is like a tiny version of the whole vegetable.
In terms of flavor, Romanesco offers a taste that falls somewhere between cauliflower and broccoli, though there’s no hard evidence that it was created by crossing the two.
Romanesco is perfect for those who either enjoy or are not fond of cauliflower and broccoli, as it combines the best qualities of both. You can cook Romanesco in the same way as cauliflower, making it a perfect substitute for either cauliflower or broccoli in any dish.
This recipe features a gorgeous roasted Romanesco salad topped with walnuts, caramelized onions and a zesty lemon dressing. The flavors are vibrant and complex! It’s truly a show-stopping dish.
Give it a try! Bon Appétit!
Today's visits: 1.
Steps
|
1
Done
|
Start by preheating your oven to 220 degrees Celsius. |
|
2
Done
|
Next, wash and dry the Romanesco, then break it into florets. Place the florets in a bowl, season them with salt, pepper and olive oil, and mix thoroughly to ensure the oil coats everything evenly. Spread the seasoned cabbage on a baking tray lined with baking paper and roast it for 15 minutes. This will cook the cabbage and give the tips a nice golden color. Once done, take it out of the oven and put it back in the bowl. |
|
3
Done
|
While the Romanesco is roasting, toast the peeled walnuts in a dry pan (or you can do this in the oven beforehand) and then chop them coarsely. Slice the onions into half rings and caramelize them in olive oil until they turn a lovely golden brown. |
|
4
Done
|
Cut the apple into small cubes, keeping the skin on. Roughly chop the parsley. |
|
5
Done
|
For the dressing, combine all the ingredients together until smooth. |
|
6
Done
|
Toss all the salad ingredients in a bowl, drizzle the dressing on top and mix it all gently. Serve it on a big plate. That's it! |
