Chargrilled Romanesco Salad Recipe

Cooking Directions

• STEP 1.Preheat a grill or grill pan over medium-high heat.
• STEP 2.Cut the romanesco into florets and toss with olive oil, salt, and pepper.
• STEP 3.Grill the romanesco florets until charred and tender, about 5-7 minutes per side.
• STEP 4.Meanwhile, prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
• STEP 5.Transfer the grilled romanesco to a serving platter and drizzle with the vinaigrette.
• STEP 6.Garnish with chopped fresh herbs like parsley or basil, if desired.
• STEP 7.Serve the chargrilled romanesco salad as a side dish or a main course.

Cooking Tips

• If you don't have a grill, you can also roast the romanesco in the oven at 425��F (220��C) until tender and slightly charred.
• For added flavor, you can sprinkle the grilled romanesco with grated Parmesan cheese before drizzling with the vinaigrette.
• Feel free to customize the vinaigrette by adding your favorite herbs or spices.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, bring the salad to room temperature or gently reheat the romanesco in a skillet over low heat.
• Serve as a side dish alongside grilled meats or as a main course with a side of crusty bread.