Nutty Romanesco

I’ve been playing with cauliflower, broccoli and romanesco all season long trying to figure out what tribe romanesco belongs to. It’s slightly nuttier than cauliflower, paler than broccoli and goes well with everything. Ha. 

So, it’s still up in the air for me, but I think I’d replace it with cauliflower if it came down to it. Either way, this salad is an easy throw-together type meal which is perfect for lunches. I love being able to just throw things together and get a perfect symphony of flavours. Doesn’t hurt that it looks so pretty on the plate!


Ingredients

Makes 2 portions

½ a small head of romanesco, chopped
½ C quinoa, cooked
½ C walnuts, chopped
4 C winter mix or arugula
A handful of grape tomatoes, halved
1 lime, juiced
½ T dijon
Olive oil
Salt & pepper to taste

Directions

5 minutes prep 

Given that your quinoa is already cooked, this salad is a 5 minute assemble. 
Break off chunks from the romanesco & cut them down to bite size pieces.
Next chop up your walnuts & halve you tomatoes.
Mix everything together in a large bowl along with your greens, the spicy mix or arugula really adds a nice layer of flavor here.
Squeeze the lime into a small bowl, along with the dijon and enough olive oil to have a half / half mixture.
Mix well and add to the salad with some salt & pepper!
Serve immediately or store in the fridge (without the dressing) for tomorrow’s lunch!