Chargrilled Romanesco Salad Recipe

Recipe By Slurrp

This recipe showcases a vibrant and flavorful chargrilled romanesco salad. Romanesco, a unique vegetable resembling a cross between broccoli and cauliflower, is grilled until charred and smoky, then tossed with a tangy vinaigrette. The chargrilling process enhances the natural sweetness of the romanesco and adds a delicious smoky flavor. This salad is a perfect side dish or a light and refreshing main course for a vegetarian meal.

4.4
12 Rating -
Rate
Vegdiet
1hr 10minstotal
1hr 10m.total
Chargrilled Romanesco Salad
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ingredients serve

Ingredients for Chargrilled Romanesco Salad Recipe

  • 1/4 Head Romanesco
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Dijon Mustard
  • 1/4 teaspoon Honey
  • As required Salt And Pepper, To Taste
  • as required Chopped Fresh Herbs

Directions: 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.
Nutrition
value
128
calories per serving
7 g Fat3 g Protein11 g Carbs4 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    3g
  • Carbs
    11g
  • Fiber
    4g

MacroNutrients

  • Carbs
    11g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    82mg
  • Iron
    5mg
  • Vitamin A
    259mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    66mg
  • Manganese
    < 1mg
  • Phosphorus
    89mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp