Romanesco Salad with Zingy Lemon Caper Dressing
Our Romanesco Salad is brimming with zingy flavour. Wow, your guests with this stunning-looking vegetable. Its nutty flavour is just sensational tossed in our tangy caper dressing.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Italian
Keyword: dairy-free, gluten free, Intermediate, keto, low carb, nut free, paleo, whole30
Servings: 4 as a side
Calories: 203kcal
For the salad
- 1 head romanesco (approximately 680 grams / 1.5 lbs)
- ½ red onion (approximately 60 grams / 2 oz)
- ¼ cup parsley chopped
- ¼ cup dried tomatoes1 diced finely
- Sea salt and cracked black pepper
For the dressing
- ⅓ cup olive or avocado oil
- ¼ cup lemon juice freshly squeezed
- 4 tbsps capers
- 1 tablespoon lemon zest
- 2-3 anchovies optional use 2 tsps nutritional yeast for vegan
To garnish
- 2 tbsps Parmesan flakes2 optional you can use nutritional yeast for vegan
Place a large pot of water on your stove to boil.
Wash your Romanesco and cut out the core, then break into florets.
Drop your florets into your rapidly boiling water, add a pinch of salt, then boil until tender (be careful not to overdo it and turn it to mush). Approximately 3-5 minutes.
Once cooked strain over the sink in a colander, drain well and add to a large mixing bowl.
Trim, peel and finely dice the red onion.
Then dice your dried tomatoes.
Wash and dry your parsley then pick the leaves from the stems and roughly chop.
Place all your dressing ingredients in a small food processor or high speed blender.
Season and blitz until well combined, taste and adjust seasonings to your liking.
Add the rest of the ingredients to the bowl with your romanesco florets and season.
Pour over your dressing and toss to combine.
Arrange in a salad bowl and scatter the Parmesan flakes to garnish, serve and enjoy!
- I much prefer using vacuum-packed dried tomatoes instead of the sun-dried tomatoes packed in oil because I feel they have a much more intense tomatoey flavour. But you can also use the ones in oil for this recipe, rinse and dry them thoroughly before adding to your salad
- You can make your own parmesan flakes by using a vegetable peeler.
Calories: 203kcal | Carbohydrates: 7g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 282mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 17mg | Calcium: 50mg | Iron: 1mg