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Author Notes: Beautiful, vibrant green Romanesco looks like a cross between broccoli and cauliflower, but it is not. Not only is it an Italian heirloom dating back to ancient Rome (hence the name), but Romanesco is also an edible fractal -- an arrangement logarithmic of spiral buds, with each spiral bud being composed of a series of smaller spiral buds -- which is precisely what makes Romanesco so captivating. —Mandy Bora
- 1 Large head of fresh Romanesco
- 1 Large fresh scallion
- 1 Firm medium-sized cucumber (skin on if organic) sliced in half longways, and then into very thin slices
- 1/4 cup Italian flatleaf parsley, chopped
- 10-15 Fresh mint leaves, chiffonade
- 1/4 cup Extra virgin olive oil
- 2 tablespoons Fresh squeezed lemon juoce
- 1 Clove of garlic, pressed or finely grated
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon Kosher salt
- Fresh ground of black pepper, to taste
- Steam the Romanesco until fork tender (20-30 minutes), and allow it to cool.
- Combine Romanesco with the remaining ingredients.
- Whisk together dressing ingredients, pour over Romanesco salad, and toss gently.
- This Romanesco salad is best served at room temperature or slightly chilled.
- This recipe was entered in the contest for Your Best Recipe with Scallions