Marinated Romanesco and Cauliflower Salad

Recipe by COOKGIRl
READY IN: 3hrs 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Dressing
  • 3
    tablespoons rice vinegar (seasoned or regular)
  • 2
    tablespoons peanut oil
  • 1
    garlic clove, minced
  • 1
    tablespoon fresh gingerroot, grated
  • 12
    teaspoon salt
  • 14
    teaspoon white pepper
  • Salad
  • 34
    lb romanesco, florets
  • 2
    carrots, peeled and sliced diagonally
  • 1
    red peppers (optional) or 1 -2 Thai peppers, seeded, minced (optional)
  • 3
    tablespoons fresh cilantro, chopped
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DIRECTIONS

  • Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
  • Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
  • Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
  • Best if salad is prepared several hours in advance to allow the vegetables to marinate.
  • *Important*: stir in the cilantro leaves just before serving.
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