Romanesco Salad with Bacon and Hazelnuts

Romanesco Salad with Bacon and Hazelnuts

Romanesco is quite a special treat. An edible flower bud that superficially resembles cauliflower, Romanesco is well-known for its natural approximation of the Fibonacci number. Its delicate, nutty flavor is enhanced by the toasted hazelnuts in this dish, and the bacon adds a smoky savoriness.


serves 2-4


For the Dressing

1 teaspoon mustard

2 tablespoon olive oil

1 teaspoon honey

Salt, to taste

Freshly ground pepper, to taste

For the Salad

1 head organic Romanesco

3-4 strips pasture-raised bacon

1/4 cup hazelnuts


Adapted from Recipes for You »


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.

Bring a large pot of water to boil and add a large pinch of salt. Transfer the florets to the pot and cook for 5-7 minutes, or until tender. Drain into a colander and immediately place into an ice bath to retain the dark color and stop the cooking process.

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.


vegetable plate

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