Romanesco, a cauliflower relative, is so strikingly beautiful–a brilliant light green in color, displaying spiraling points in a perfectly natural pattern. The sacred geometry of this plant alone is reason enough to purchase and display it as part of a centerpiece. The flavor is slightly milder than traditional cauliflower and is quite nice raw. It shines in this salad along with local green beans, scallions and cherry tomatoes. Tossed with a lemony parsley pesto, you will be thrilled that you gave this new vegetable a try.
Serves 6 as a side salad
For the Salad:
- 2 cups thinly sliced Romanesco florets
- 1 cup green beans, bias cut to 1 inch in length
- ¾ cup sliced cherry tomatoes
- ½ cup chopped scallions
For the Parsley Pesto:
- 3 cloves of garlic
- zest of one lemon
- 1 large bunch of flat leaf parsley (about 6 cups of loosely packed leaves)
- ½ cup cold-pressed olive oil
- 1 cup raw walnuts (preferably soaked for 4-6 hours and dehydrated 12 hours until crisp)
- ¾ teaspoon Himalayan salt
- ½ teaspoon freshly ground black pepper
Prepare all of your salad veggies and toss in a large bowl. To prepare your pesto, place the garlic cloves in a food processor fit with the S-blade. Process to chop. Add the lemon zest and parsley and process again. You may need to add the parsley 1 cup at a time depending on the capacity of your food processor. Add all remaining ingredients and process until all of the nuts have been finely chopped and all ingredients are well combined. Pour over the veggies and toss well to coat. Serve garnished with lemon wedges.