Name: Italian Romanesco Cauliflower Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 pounds broccoli, broken into florets; 1 head cauliflower, broken into florets; 1 head Romanesco cauliflower, broken into florets; 2 lemons, juiced; 6.5 tablespoons extra-virgin olive oil; 1 clove garlic, minced; 1 teaspoon chopped fresh oregano; salt and ground black pepper to taste; 10 green Italian olives, or more to taste; 10 black Italian olives, or more to taste; 2 papaccelle (pickled sweet peppers), cut into strips

Ingredients

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.

Enjoy your meal!