Romanesco Summer Salad Recipe
Ingredients
- 1 cup water
- 1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
- 2 teaspoons whole-grain Dijon mustard
- grated zest of 1 lemon
- 2 tablespoons lemon juice, freshly squeezed
- 3/4 teaspoon kosher salt (divided)
- 3 tablespoons olive oil
- 1 red bell pepper, chopped
- 1/2 cup red onion, thinly sliced
- 1/3 cup fresh dill, chopped
- 3 tablespoons drained capers, coarsely chopped
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