Roasted Romanesco + Kale Salad

This is a lovely side dish that combines one of my very favorite leafy greens–kale and the fantastically shaped (and quite delicious) romanesco. Part of the brassica family (think cauliflower and broccoflower–any of which would make a good substitute in this dish), romanesco has a wonderfully nutty flavor that pairs well with the bite of the kale and slight sweetness of the dressing. Plus its incredibly healthy as its packed with vitamins C and K as well as dietary fiber, folate, carotenoids, and iron. Dried cranberries would also be an excellent addition, though I didn’t have any on hand when I took the photo.

  • 1 head of romanesco, florets removed
  • 1 head of garlic
  • olive oil
  • 1 bunch or so of lacinato kale (stripped from the stem and ripped up into smaller pieces)
  • 2 tablespoon of olive oil + more, as needed
  • 1 1/2 tablespoon of apple cider vinegar
  • Juice of ½ of a lemon
  • 1 tablespoon of honey
  • salt
  • crushed walnuts
  • dried cranberries

Pre-heat the oven to 210 degrees Celsius. Arrange the romenesco and full head of garlic (intact) on a baking dish or cookie sheet and drizzle with olive oil, then a few shakes of salt. Roast for about 25-30 minutes, or until the tips start to brown/burn. Once done, set aside to cool slightly. Cut the bottom of the garlic and squeeze the softened cloves out. Cut them up and set to the side.

In the  meantime, place the kale in a large bowl. Massage for a few minutes, then add a bit of olive oil and continue to massage for another 30 seconds. Set aside.

In a small bowl, start to prepare the dressing. Mix together the apple cider, 2 tablespoons of olive oil, honey, lemon juice, and salt. Taste and adjust ingredients, accordingly. Set aside.

Once the romenesco has cooled a little, add to the bowl of kale along with the dressing, garlic, and walnuts. Toss and serve.



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