Romanesco broccoli (or as some call it, romanesque cauliflower) is a lovechild between broccoli and cauliflower and belongs to the group of edible flowers. In its taste it is milder than cauliflower but more powerful than broccoli, and then it just look fabulous! Some say that taste is everything, but we believe that good looks give the dish the final touch that contributes to the over all experience – and romanesco broccoli is one of the vegetables that makes the food look fabulous 🙂

We have made this salad a dozen times before but haven’t had time to take pictures before now. It only contains a few ingredients, only takes a few minutes to make and tastes fabulous. So if you see a romanesco broccoli next time you buy groceries, buy it and try it!

 

Ingredients (3-4 servings)

1 Romanesco broccoli

1 large red onion

1/2 cup cashew nuts, roasted

 

Dressing

1 tbsp. dijon mustard

3 tsp. honey

1 tsp. olive oil

Salt

Pepper

Clean the romanesco broccoli and cut it into small bite sized bouquets. Cut the onion into small pieces and place in a bowl together with the romanesco bouquets.

Place mustard, honey and olive oil in another bowl and stir to combine. Taste and season with salt and pepper if necessary. Pour the dressing over the salad and mix well. Let rest in the fridge for at least 30 minutes, mixing once or twice to divide the dressing.

Arrange the salad on a plate or in small serving bowls. Chop the cashew nuts roughly and drizzle on top of the salad.

Goes great with a medium/rare steak and salt baked potatoes 🙂

Bon Appétit!

Ingredients (3-4 servings)

1 Romanesco broccoli

1 large red onion

1.25 dl cashew nuts, roasted

 

Dressing

1 tbsp. dijon mustard

3 tsp. honey

1 tsp. olive oil

Salt

Pepper