With much excitement (because we get excited about such things…), our CSA basket brought us a couple of heads of Romanesco broccoli last week. This Madonna-reminiscent bright green vegetable is somewhere between broccoli and cauliflower, with a very subtle flavor and pleasant texture, soft and crunchy at the same time.
Its vivid beauty inspired me to improvise something colorful and fresh for lunch, in the way of this salad, which I am sharing with you today, along with the week’s menu (scroll down below the recipe for it.)
Wishing you a wonderful, fragrant week.
Romanesco purple potato smoked salmon salad
Age for babies: 8-10 months (Romanesco florets make a great finger food)
Prep time: 15 min
Cook time: 25 min
1 head of Romanesco broccoli, florets separated and washed
4-5 purple potatoes
4 slices of smoked salmon
Half a lemon
1 shallot, finely minced
A few sprigs of fresh dill
2 tbsp red wine vinegar
5 tbsp olive oil
1 tbsp hazelnut oil
1 tsp mustard
Salt & pepper
Place whole blue potatoes in a pot of cold salted water. Bring to a boil, lower heat to medium and cook until tender, about 15 minutes depending on their size.
Bring another large pot of water to a boil.
Meanwhile, separate the Romanesco florets and wash them.
Cook the Romanesco florets in boiling water for about 10 minutes. Drain and rinse with cold water.
Let potatoes and Romanesco cool down to lukewarm.
Combine all the ingredients of the dressing.
Peel potatoes and slice. Place potatoes and florets in a bowl, sprinkle with fresh dill, pour dressing and mix well (but gently).
Serve in salad plates or bowl, adding small pieces of smoked salmon on top, and some more dill if desired. Drizzle lightly with lemon.