Roasted Romanesco Salad
User Reviews
5
Roasted Romanesco Salad
Description
This Roasted Romanesco Salad features romanesco cauliflower cut into florets, tossed in neutral oil and salt, then roasted until edges brown. The roasting enhances the vegetable’s nutty flavor and softens it while retaining some bite. Mixed lettuce leaves provide a fresh, crisp base for the warm roasted florets.
The salad is dressed with a tangy lemon and garlic vinaigrette made with olive oil, lemon juice, Dijon mustard, garlic, black pepper, and salt. Additional texture and smoky notes come from finely sliced shallots cooked until they char slightly in oil, along with toasted walnuts for richness and crunch. Chopped parsley adds an herbaceous freshness.
The combination of warm roasted romanesco and cool greens creates a pleasing texture contrast. The dressing's acidity brightens the dish, and the walnuts and charred shallots add depth. This salad works well as a light lunch or a side alongside grilled meats or fish.
When preparing, ensure to cut romanesco evenly for uniform roasting. Stir shallots frequently to avoid burning. Any leftover dressing can be used as a marinade. Variations include substituting pecans for walnuts or adding shredded carrots or purple cabbage for color and crunch. You can adjust the dressing's acidity by using red wine vinegar instead of lemon juice or add cayenne for heat.
Ingredients
- 1 romanesco head
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon salt sea salt
- lemon juice of ½ lemon
- For the crispy shallots
- 3 shallot finely sliced
- 1 tablespoon neutral cooking oil generic cooking oil
For the lemon and garlic vinaigrette
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons lemon juice fresh
- 1 clove garlic minced
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve
- 2 cups lettuce mixed, 100g, leaves
- 2 tablespoons parsley chopped
- ½ cup walnuts 50g
Instructions
- Preheat the oven to 425F / 220C.
- Cut the romanesco cauliflower into florets, then gently toss with the oil and salt.
- Spread onto a roasting tray and roast for 15 minutes or until the edges begin to brown. Remove from the oven and allow to cool.
- Mix all the dressing ingredients together well.
- Heat a dry frying pan, add the walnuts and toast for a few minutes until fragrant, set the toasted walnuts aside.
- Add the shallots to the pan along with 1 teaspoon of oil and cook, stirring often, until they begin to char.
- Divide the lettuce between the plates, top with the roasted romanesco, charred shallots, toasted walnuts and parsley. Drizzle lightly with the lemon and garlic vinaigrette.
Notes
- Toast walnuts carefully as they can burn quickly; watch them closely while toasting.
- Cut romanesco florets evenly to ensure uniform roasting and cooking.
- Any leftover lemon and garlic dressing can be repurposed as a marinade for vegetables or meats.
- Add parsley and lettuce last to prevent wilting from the warm roasted romanesco.
- Substitute walnuts with chopped pecans for a different nutty flavor profile.
- Add a pinch of cayenne to the dressing for a mild spicy kick if desired.
- Include shredded carrots or purple cabbage alongside lettuce for extra color and crunch.
- Fresh chopped dill can be added for additional herbaceous notes.
- Mix the salad with cooked pasta to transform it into a pasta salad.
- Red wine vinegar can replace lemon juice in the dressing for a distinct acidic flavor.
- Use red onions instead of shallots if a stronger onion flavor is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Sodium | 302mg | 13% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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