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.
Servings: 4 as a side
Calories: 203kcal
Equipment
- Bullet or High Speed Blender or Small Food Processor
- Colander
Ingredients
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
Instructions
- 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!
Video
Notes
- 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.
Nutrition
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