Author Notes
This shaved salad uses romanesco as it's base. If you can't source romanesco, substitute cauliflower in its place —Tina Jeffers
Ingredients
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1
small head of romanesco
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1
bulb of fennel
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8
kumquats, thinly sliced
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2 cups
red grapes, cut in half lengthwise
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1/4 cup
fresh mint leaves
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1/4 cup
sliced roasted almonds
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1 tablespoon
freshly squeezed lime juice
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1 tablespoon
rice vinegar
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1 teaspoon
honey
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3 tablespoons
extra-virgin olive oil
Directions
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Cut the romanesco in half and using a mandoline, thinly slice the romanesco into a large bowl. Don't worry if little pieces fall off, just focus on the center stem and let the rest fall into the bowl. Repeat with the fennel, reserving some of the fronds for garnish. Add the grapes, kumquats, and mint to the bowl.
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In a small bowl combine the lime juice, rice vinegar, honey and extra-virgin olive oil and whisk to combine. Pour the dressing over the vegetables and lightly toss to combine. Serve with a sprinkle of almonds and some additional herbs.
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