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Salad
Italian
4 - 6 servings
15 minutes
6-8 minutes
This salad comes together very easily and quickly, but looks so fancy! This travels well for picnics or outdoor meals.
1 head Melissa’s Romanesco, washed, patted dry
Spray olive oil, as needed
Kosher salt and freshly ground pepper, to taste
1 Green Bell Pepper, julienned
1 Organic Red Bell Pepper, julienned
1 Organic Yellow Bell Pepper, julienned
3 organic green onions, ends trimmed, white and some green parts cut on the bias
1/4 cup Melissa’s fresh baby dill, chopped
1/4 cup white wine vinegar
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons Dijon mustard
Preheat a hot broiler.
Spray the Romanesco with the olive oil and season it with salt and pepper. Place it on a baking pan and place it under the broiler. Cook it until lightly golden brown, about 6- 8 minutes. Remove from the broiler and let cool.
Once cooled, cut the Romanesco into bite size pieces. Place in a mixing bowl, add the bell peppers and onions and toss.
In another bowl, whisk together the dill, vinegar, lemon juice and mustard. Toss with the contents of the other bowl and season with salt and pepper. Serve.
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