68
Broccoli and romanesco salad
Serves 4
Ingredients:
250 g (9 oz) romanesco
250 g (9 oz) broccoli
3 dsp vinegar
2 dsp olive oil
2 tsp mustard
A small carton of cream or sour
cream
Salt and pepper
A pinch of sugar
Fresh chopped herbs to garnish
Method:
1. Chop the romanesco into florets, and steam
for 2 minutes at 100°C.
2. Chop the broccoli into florets, and add to the
romanesco. Steam for a further 4–6 minutes
at 100°C.
3. Mix the remaining ingredients together to
make the sauce. Add the chopped herbs,
and drizzle over the warm vegetables. Serve
immediately.
Tip
Romanesco is a green variety of
cauliflower, and is rich in vitamin C,
minerals and plant protein.
For a low-calorie sauce, use crème
fraîche instead of cream.
