Refreshing Romanesco Salad
Crunchy and buttery Romanesco with sweet bell peppers, tart red onion, salty capers and fragrant chopped dill, covered in a tangy mustard dressing.
INSTRUCTIONS
In a large pot, over high heat and using a steaming basket, bring the water to a boil. Add the Romanesco florets, cover and steam until crisp, but tender, about 2 minutes. Remove the florets from the steam basket, lay them in a single layer on a baking sheet and set aside to cool.
In a small bowl, whisk together the mustard, lemon juice, lemon zest and ¼ teaspoon sea salt and pepper. Slowly drizzle in the oil, whisking constantly to create a thick vinaigrette.
In a serving bowl, add in romanesco florets, bell pepper, cucumber, onion, dill, capers, the remaining ½ teaspoon salt and the vinaigrette and toss to combine.
Cover and refrigerate until ready to serve.
When ready to serve, sprinkle with a little dill as garnish and salt and pepper to taste.
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