Romanesco Salad with Bacon and Hazelnuts
Romanesco is a special treat this time of year. An edible flower bud that superficially resembles cauliflower, Romanesco is well-known for its natural approximation of the Fibonacci number. With a crunchy texture and delicate, nutty flavor, this winter vegetable is beautiful and delicious in salads, soups and even salsas.
If you’re looking for a quick and easy way to try out the Romanesco in your Full Circle delivery, make this Romanesco Salad with Bacon and Hazelnuts today!
- 1 head organic Romanesco
- 3-4 strips pasture-raised bacon
- 1/4 cup hazelnuts
- 1 Tsp mustard
- 2 Tbsp olive oil
- 1 Tsp honey
- Salt, to taste
- Freshly ground pepper, to taste
- Combine all of the dressing ingredients in a small bowl and thoroughly mix with a fork; set aside.
- Separate the Romanesco into bite-sized florets.
- Boil the florets in salted water for 7-8 minutes, or until tender. Drain into a colander and immediately place into an ice bath (to retain the dark color).
- Over medium heat, fry the bacon and remove onto paper towel, leaving the grease in the pan.
- Gently toast the hazelnuts over low heat in the remaining bacon grease.
- Mix the Romanesco, bacon and nuts in a serving bowl and pour the dressing over top; toss to combine. Serve immediately.
Adapted from Recipes for You.