Romanesco Salad with Pomegranate Seeds and Pecorino

Perhaps you have passed by a vegetable in the supermarket that looks like a cross between broccoli and cauliflower. This, is romanesco. Is has a nutty, sweet flavor similar to broccoli, but acts more like a cauliflower in texture. If you cannot find it, subsitute cauliflower in this recipe. The salad is a wonderful combination of a hearty, winter vegetable and refreshing citrus and pomegranate, with an orange-balsamic vinaigrette to tie all the flavors together. The perfect thing to remind you of the season, but keep things light and fresh.

Romanesco Salad with Pomegranate Seeds and Pecorino

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Perhaps you have passed by a vegetable in the supermarket that looks like a cross between broccoli and cauliflower. This, is romanesco. Is has a nutty, sweet flavor similar to broccoli, but acts more like a cauliflower in texture. If you cannot find it, subsitute cauliflower in this recipe. The salad is a wonderful combination of a hearty, winter vegetable and refreshing citrus and pomegranate, with an orange-balsamic vinaigrette to tie all the flavors together. The perfect thing to remind you of the season, but keep things light and fresh.
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Course Salad
Servings 4

Ingredients
 

For the salad:

  • 1 head romanesco, or use cauliflower
  • 1 head green leaf lettuce, washed and spun dry
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt
  • 1 small orange or two Mandarin oranges, peeled and separated into segments
  • 15 leaves fresh mint
  • Seeds from ½ small pomegranate
  • ¼ cup aged hard cheese, such as pecorino, shaved or coarsely grated

For the dressing

  • 2 tablespoons orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tsp garlic powder
  • ½ tsp allspice
  • ½ tablespoon honey
  • ½ teaspoon salt
  • freshly cracked black pepper
  • 4 tablespoons extra virgin olive oil

Instructions
 

  • Preheat your oven to 375 F. Use a knife to separate the romanesco into bite sized pieces. Place them on a sheet pan, toss with 1 tablespoon of olive oil and ½ teaspoon salt, and roast in the oven until soft and golden, about 30 minutes. Let cool completely.
  • Place the lettuce in a bowl and add torn mint leaves, pomegranate seeds, cheese and the cooled romanesco.
  • Combine all ingredients for the dressing and stir well.
  • When you are ready to serve, toss the salad with dressing and serve right away.
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