Romanesco & Fresh Herb Toss By GreenChef Natalia

romanesco fresh herb tossed salad natalia 01 Romanesco & Fresh Herb Toss By GreenChef NataliaPhotographer Natalia

Here in Florida, we are blessed to be at the height of our Farmers Market season. My Saturday ritual involves getting up as early as possible (but never early enough) and heading downtown to visit my favorite organic farmers. Every week I vow to arrive earlier when I hear that I missed out on the strawberries or the last of the Lacinato kale. But come Saturday, sleep always wins. When I finally make it to my favorite booth, I’m always on the hunt for something exotic. Sometimes I can find rare tropical fruits (more often in the summer) and unique citrus varieties. Last week I scored the last of the pink tangelos and WOW–what a treat.

This week I was late. Kale, a major staple for me–gone. So I fumbled around trying to figure out what else to get. I’m a total list maker. I have to be, while shopping for me, my hubby and a handful of clients. Though, in keeping with fresh and seasonal ingredients, my favorite list entry is often “stuff for salad”. Walking around the booth, it was impossible to miss the gorgeous display of Romanesco (a broccoli & cauliflower relative). This is seriously the most beautiful food I have ever seen. It’s bright, lime green and full of spiraling florets. Even better, as much as I love broccoli and cauliflower, Romanesco is a bit more subtle in flavor. I grabbed a perfect looking piece, a ton of fresh herbs and knew I was in for a treat this week. This salad is so light, delicious and absolutely full of fresh herby flavor. If you can’t get your hands on Romanesco, feel free to substitute broccoli or cauliflower.

romanesco fresh herb tossed salad natalia 02 Romanesco & Fresh Herb Toss By GreenChef Natalia

For the Salad

3 cups thinly sliced Romanesco florets

3 cups chopped zucchini (peeled)

3/4 cup chopped parsley

3/4 cup chopped cilantro

1/2 cup chopped dill

1/3 cup diced sweet onion

2 tablespoons fresh thyme leaves

For the Dressing

1/2 cup cold pressed olive oil

1/4 cup fresh lemon juice

3 cloves of garlic, minced

1 teaspoon Himalayan salt

1/2 teaspoon crushed chili pepper

Instructions
This is a salad, so it’s pretty basic. Toss all ingredients in a large bowl. Done! Now for the dressing: Mix everything in a bowl with a fork. Pour the dressing over the salad and toss well. Serve and enjoy the freshness.

  • Elizabeth

    Sounds great! I am also in Florida so I will look for it on Saturday at our local Farmer’s Market. Thanks for educating me on this wonderful veggie.
    Peace & Raw Health,
    Elizabeth

  • Alisia

    yum!



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