Italian Romanesco Cauliflower Salad
Description
This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
Ingredients
•
2 pounds broccoli, broken into florets
•
1 head cauliflower, broken into florets
•
1 head Romanesco cauliflower, broken into florets
•
2 lemons, juiced
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6 1/2 tablespoons extra-virgin olive oil
•
1 clove garlic, minced
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1 teaspoon chopped fresh oregano
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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
Directions
1
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.
2
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.
3
Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5
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.