Preparation: 20 minutes plus marinating
Romanesco is the little-known member of the broccoli family. In my search how to prepare it, I soon realized that there were hardly any Romanesco recipes around, so I decided to create one. It turned out a delicious array of textures and a bright complement to your choice of roast meat. Great as a vegetarian option on its own.
- 1 Romanesco head, about 1 ½ lbs (600g)
- 4 anchovies fillets in oil (optional)
- 6-8 capers, chopped (in case no anchovies are used)
- ½ cup (115 g) mozzarella, cut into cubes
- 4 hard-boiled eggs, sliced
- 2 garlic cloves, thinly sliced
- ½ cup (120 ml) extra virgin olive oil
- 4 Tbsp lemon juice or to taste
- 8 black olives
- Salt and freshly ground pepper
Break Romanesco head into florets. Run it under cold water and drain.
Bring water to a boil in a saucepan. Add salt and then the Romanesco florets. Cook for about 3 minutes or until “al dente”. Refresh it under cold water. Drain and set aside on a serving dish.
Heat olive oil in a small saucepan over medium-low heat. Add the anchovies and garlic. Cook for about 2-3 minutes or until garlic is translucent and anchovies have melted. Transfer to a small bowl and add the lemon juice. Taste for salt and pepper.
Add eggs slices, olives and mozzarella slices to the Romanesco. Pour olive oil dressing over the salad and let it marinade for at least 15 minutes, preferably 1 hour.