Just in time for the holidays...
With all of the side dishes you are sure to encounter and indulge in, perhaps incorporate this unique salad for a change on the table this year!
What is romanesco?
Part of the brassica family, it’s striking appearance is sure to impress; It even looks like pine trees! It is a hybrid between broccoli and cauliflower and is popular in Italy! Romanesco is high vitamin C, which is crucial for your immune system, skin, and overall growth and repair of your body. It also contains carotenoids, Vitamin K, which is essential for blood clotting, folate (B9), needed especially for women while they are pregnant for their child’s healthy development. It also helps in detoxification as the large amount of enzymes help the liver neutralize toxins.
The warmed vinaigrette is packed with anti-inflammatory properties, from the slightly warmed omega-3 packed grass fed butter, toasted walnuts, rosemary, garlic, black pepper and preserved lemon.
Finished with a local free range poached egg, thyme, dill and a homemade cranberry sauce.
To make this salad, don’t measure anything out. Just put in everything to taste. Trust me, you don’t need a recipe.
Start by blanching the Romanesco in salted boiling water. While this is happening, slightly toast your finely chopped walnuts in a cast iron pan. Once toasted, set aside.
Lightly melt your grass-fed butter in the same pan you toasted your walnuts. Make sure not to heat up the butter on high, we are simply looking to infuse the product. Overheating results in denaturing the structure of the butter, impacting the flavour and the nutritional profile. If your butter is of high quality, you want to make sure to highlight it!
Add walnuts, chopped rosemary and minced garlic to the butter. Let infuse for 5 minutes on very low temperature. Once the romanesco is cooked, transfer it to the pan. Lightly coat it , you can turn off the heat at this point. Add very finely minced preserved lemon (I make mine, but you can often buy some at specialty markets), salt and pepper.
Finish your salad with a pureed cranberry sauce (try using a homemade one with lower sugar, if you are in a pinch, simply use some dried cranberries that have been rehydrated in some boiling water), and a poached egg.
Enjoy, from North Feasts.