Word of warning, Romanesco is probably unlike any other vegetable you’ve ever come across. What is it anyways? Broccoli? Cauliflower? Cabbage? Although it resembles more like a vegetable from another planet, the answer of none of the above! However, it comes from the same Brassica family as these vegetables. The month of October calls for a look into some of the stranger looking stars of the produce world. That’s why we’re giving you an inside look into this seriously cool vegetable. For starters, try whipping up this Roasted Romanesco Salad for some serious delicious flavors this season.
The first thing you’ll notice about Romanesco is its unique and interesting appearance. It has a yellowish-green head of densely packed florets that form a spiraled pattern. Romanesco tastes similar to cauliflower and broccoli. However, it also has a more distinct nuttiness and earthiness. Although it may look somewhat intimidating to work with, don’t be scared off. You can prepare it as you would the other members of its Brassica family. From stir-frying to sauteing and more, this is a versatile vegetable worth incorporating into your diet!
This Roasted Romanesco Salad makes for a great side but can also serve as a hearty main dish. Roasting the romanesco really helps deepen and bring out its flavors in the best way possible. Add crunchy chopped bell peppers and onions to the mix and you’re in for a colorful treat that’s brimming with flavor. And all you need to top it all off is a light and simple tangy dressing. Serve it warm right out of the oven and you have a delicious and healthy salad for the fall season.
Toasted Romanesco Salad
- 1 head Melissa’s Romanesco (washed; patted dry)
- spray olive oil (as needed)
- Kosher Salt and Freshly Ground Pepper (to taste)
- 1 green bell pepper (julienned)
- 1 red bell pepper (julienned)
- 1 yellow bell pepper (julienned)
- 3 green onions (ends trimmed; white and some green parts cut on the bias)
- 1/4 cup Melissa’s Fresh Dill (chopped)
- 1/4 cup white wine vinegar
- 1/4 cup fresh Lemon juice ((about 2 lemons))
- 2 tablespoons dijon mustard
- Preheat a hot broiler.
- Spray the Romanesco with the olive oil and season it with salt and pepper. Place it on a baking pan and place it under the broiler. Cook it until lightly golden brown, about 6- 8 minutes. Remove from the broiler and let cool.
- Once cooled, cut the Romanesco into bite size pieces. Place in a mixing bowl, add the bell peppers and onions and toss.
- In another bowl, whisk together the dill, vinegar, lemon juice and mustard. Toss with the contents of the other bowl and season with salt and pepper. Serve.