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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