Not long ago, my daughter wondered aloud what those green and purple pointy cauliflower looking vegetables are in the supermarket. She insisted that we buy one so she could try it, which of course I happily obliged. When we got home she looked it up and learned that romanesco is very similar in taste and texture to cauliflower, but actually is a type of broccoli. We talked about what we might make, and together came up with this salad. At first glance, you may wonder how all of this comes together with the mint, pomegranate, and orange-balsamic dressing, but trust me. It’s delicious.
Lucy’s Romanesco Salad
For the salad:
- 1 head romanesco can substitute a small cauliflower
- 1 head green leaf lettuce washed and spun dry
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- 1 small orange or two Mandarin oranges
- 15 leaves fresh mint
- Seeds from ½ small pomegranate can substitute dried cranberries
- ¼ cup aged hard cheese such as gouda, asiago, or pecorino
For the dressing
- 2 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1 tsp garlic powder
- ½ tsp allspice
- ½ tablespoon honey
- ½ teaspoon salt
- freshly cracked black pepper
- 4 tablespoons extra virgin olive oil
- Preheat oven to 375. Separate the romanesco into bite sized pieces and roast on a baking sheet with 1 tablespoon olive oil, salt and pepper until soft and golden, about 30 minutes. Let cool.
- Place your lettuce in a bowl and add torn mint leaves, pomegranate seeds, cheese and the cooled romanesco.
- Combine all ingredients for the dressing and stir well.
- Toss with dressing and serve.