Romanesco and Garlic Salad
Salads • Author's
Description
I came up with this salad myself. It will be a great addition to meat or a standalone dish for vegetarians. I recommend not overcooking the cabbage so that it remains slightly crunchy.
Ingredients
- Romanesco ½ head
- Garlic 2 cloves
- Corn Salad 5 oz
- Olives stuffed with lemon 8 pieces
- Meyer Lemon Juice 1 teaspoon
- Salt a pinch
- Safflower Oil 1 teaspoon
- Avocado ½ piece
Step-by-Step Guide
Step 1
Wash the corn salad and place it in a large bowl. Add finely chopped fresh garlic and sunflower oil. Mix well.
Step 2
Meanwhile, place the florets of half a head of romanesco in salted boiling water. Cook for 5 minutes.
Step 3
Drain the romanesco in a colander and let it cool slightly. Add it to the bowl with the corn salad. Add finely chopped olives and salt, and gently mix. Top with avocado, and it's ready to serve!
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