Romanesco Salad

Ingredients

• 2 heads romanesco (2 1/2 to 3 pounds total)
• Salt
• 2 stalks celery, thinly sliced
• 1/2 large red onion, or one small red onion, thinly sliced
• 1 cup loosely packed fresh parsley leaves
• 2 tablespoons capers, rinsed and drained
• 1 teaspoon grated lemon zest
• Freshly ground black pepper
• For the dressing:
• 1 clove garlic
• 3 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 anchovy, minced (optional, omit if cooking vegetarian)
• 1/4 cup high quality extra virgin olive oil

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