Italian Romanesco Cauliflower Salad Recipe

Italian Romanesco Cauliflower Salad Recipe

  • 2 pounds broccoli, broken into florets
  • 1 head cauliflower, broken into florets
  • 1 head Romanesco cauliflower, broken into florets
  • 2 lemons, juiced
  • 6 1/2 tablespoons extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh oregano
  • 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
  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.
Recipe of the Day|