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This salad was delicious and a nice vegan side for an early family Thanksgiving dinner! We modified a bit based on what was on hand – yellow onion for red (still soaked for 10 min!), drop of lemon extract (out of zest), cilantro for parsley, and left out anchovies (added a bit of soy sauce for the saltiness). SO yummy! I added a handful of grape tomatoes (cut in half) because it was otherwise very bland looking without the red onion. Romanesco is so pretty and fun to introduce more people to it!
I’m so glad you liked it Tracy! I love your modifications and the addition of grape tomatoes.
I am so thrilled that my market continues to have Romanesco. Making it for the 4th time tonight. What a delicious recipe! Thanks!!
I’m so glad you like it Judi!
Made this last night – didn’t have any anchovies on hand, but it was fantastic! (I did have to take a picture of the Romanesco before cutting – it is the most amazing looking vegetable) Thanks for the reminder about taking the edge off of onions – very helpful.
Hi Mara, isn’t it gorgeous! I’m so glad you liked the recipe!
How timely! I live in Tokyo and don’t see Romanesco very often. I love the way it looks and tastes, though so I buy it whenever I see it. I found some yesterday and snapped it up, thinking what should i do with it…think I’ll check Simply Recipes. Thanks so much, Elise; this recipe looks really good!
Elise, love how naturally beautiful romanesco is – I made roasted romanesco recently and it was so pretty on the plate!
That is the most beautiful vegetable I’ve ever seen! I would like some in a vase on my kitchen table ;) The salad looks yummy too.