This traditional Italian recipe layers Romanesco, cauliflower, and broccoli for a bright, colorful salad dressed with a simple vinaigrette.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
191 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
Step 2
Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
Step 3
Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
Step 4
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
Step 5
Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.
Ingredients
2 lemons, juiced
1 clove garlic, minced
salt and ground black pepper to taste
1 teaspoon chopped fresh oregano
1 head cauliflower, broken into florets
1 head Romanesco cauliflower, broken into florets
2 pounds broccoli, broken into florets
10 green Italian olives, or more to taste
10 black Italian olives, or more to taste
2 papaccelle (pickled sweet peppers), cut into strips