Chef Tom Fraker
Toasted Romanesco Salad
Category
Salad
Servings
4 - 6
Prep Time
15 minutes
Cook Time
6-8 minutes
Author:
Chef Tom Fraker
This salad comes together very easily and quickly, but looks so fancy! This travels well for picnics or outdoor meals.
Ingredients
-
1 head Melissa’s Romanesco, washed; patted dry
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Spray Olive Oil, as needed
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Kosher Salt and Freshly Ground Pepper, to taste
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1 Green Bell Pepper, julienned
-
1 Organic Red Bell Pepper, julienned
-
1 Yellow Bell Pepper, julienned
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3 Organic Green Onions, ends trimmed; white and some green parts cut on the bias
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1/4 cup Melissa’s Fresh Baby Dill, chopped
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1/4 cup White Wine Vinegar
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1/4 cup Fresh Lemon Juice (about 2 lemons)
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2 tablespoons Dijon Mustard
Directions
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.
Filed in:
Dijon Mustard,
Fresh Dill,
Fresh Squeezed Lemon Juice,
Green Bell Pepper,
Grenn Bell Pepper,
Make Ahead,
Olive Oil Spray,
Organic Green Onions,
Picnic,
Plant Based,
Red Bell Peper,
Red Bell Pepper,
Salad,
Seedless Lemons,
Simple,
Toasted Romanesco,
Toasted Romanesco Salad,
Vegan,
White Wine Vinegar,
Yellow Bell Pepper
