Prep 20 mins
Cook 1 hr 30 mins
Shamelessly swiped from a Spanish website who credits María Jesús Gil de Antuñano/Recipe courtesy of Spain GourmeTour magazine. Posted for ZWT8. This is a lovely & easy vegetable side dish -- almost a warm salad.
- 2 small head broccoli
- 2 small romanesco, cauliflowers (Romanesco a green cauliflower with numerous cone-shaped buds. If you can't find this, double the bro)
- 2 small cauliflower
- 1 tablespoon sugar
- 4 ounces iberico ham (you may substitute Serrano ham )
- 1 firm tomatoes
- 1 thin green pepper
- 2 spring onions
- 1⁄2 cup virgin olive oil
- 3 tablespoons sherry wine vinegar
- Bring water to a boil with salt and 1 tbsp sugar. First cook the cauliflower for 30 minutes, then drain and set aside. Then cook the romanesco cauliflower for 30 minutes and remove and, finally, cook the broccoli for 20 minutes. Drain and keep all the vegetables warm.
- Vinaigrette: Dissolve the salt and pepper in the vinegar, add the oil and beat to make an emulsion. Blanch the tomato then peel and cut into small dice. Chop the spring onions and pepper. Snip the chives with scissors and stir the vegetables into the oil and vinegar. Add the finely-diced iberico ham and bring the mixture to a boil.
- Warm plates, and serve the vegetables dressed with the vinaigrette.