Italian Romanesco Cauliflower Salad recipe
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Ingredients
- 2 pounds broccoli, broken into florets 1 head cauliflower, broken into florets 1 head Romanesco cauliflower, broken into florets 2 lemons, juiced 6 ½ tablespoons extra-virgin olive oil 1 clove garlic, minced 1 teaspoon chopped fresh oregano salt and ground black pepper to taste 10 green Italian olives, or more to taste 10 black Italian olives, or more to taste 2 papaccelle (pickled sweet peppers), cut into strips
Nutrition Info
- 190.6 caloriescarbohydrate: 16.6 gcholesterol: : -fat: 12.9 gfiber: 7.1 gprotein: 6.4 gsaturatedFat: 1.8 gservingSize: -sodium: 273.8 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Italian Romanesco Cauliflower Salad
Directions
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Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.