Quickled Romanesco Salad with Sicilian Accents

Here’s a nice crunchy salad with some tang to spark the appetite when it is hot. This salad would be good as a foil to fatty grilled meats.

INGREDIENTS:

5-6 cups lettuce, cleaned and torn into bite-sized bits

2 heaping cups Quickled Romanesco with Mediterranean Flavors (see recipe), or more if you choose

1 heaping ¼-cup pine nuts

¼-cup dried currants, soaked in warm water for 15 minutes and drained well

2 tablespoons drained capers-optional for if you want more tang and vegetal flavor

1 cup, or as needed, dressing; Creamy Orange Dressing, Orange Balsamic Dressing, Lemonette, or Oregano Dressing (thin it a little with oil and water)-See recipes on website- or whip up a vinaigrette using the quickling liquid and some oil and capers.

Salt and pepper to taste

METHOD:

Toss the lettuce with a little dressing of your choice. Add most of the currants, half the pine nuts, and the capers if using. Add half the romanesco as well. Toss everything to coat, and add a little more dressing if need be. Put the salad onto four chilled plates. Scatter the rest of the romanesco over the salads, then blend the rest of the currants and pine nuts in the bowl if using, and scatter over the salads. Season with salt and pepper to taste, and serve.

Serves: 4

Source: Chef Andrew E Cohen