Ingredients
3lbsRomanesco,(2 heads)
salt
2stalkscelery,thinly sliced
½large red onion,or 1 small red onion, thinly sliced
1cuploosely packed fresh parsley leaves
2tbspcapers,rinsed and drained
1tspgrated lemon zest
freshly ground black pepper
1clovegarlic
3tbspred wine vinegar
½tspsalt
½anchovy,minced, optional, omit if cooking vegetarian
¼cuphigh quality extra virgin olive oil
Preparation
Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise.
Place into a steamer basket in a pot with about an inch of water. Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam for about 7 to 10 minutes until just tender.
Remove romanesco florets from the steamer, place into a bowl, and chill.
Thinly slice the red onion, across the grain. Place the red onion slices in a bowl and cover with water to remove strong flavors.
Smash the whole clove of garlic (not cut, just smash with the flat side of a chef’s knife) and place in the bottom of a small bowl.
Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.
Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest.
Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing.
Let marinate for at least 15 minutes, preferably 1 hour or overnight.
Sprinkle with freshly ground black pepper to serve.
