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Roasted Romanesco Spring Salad With Molasses Vinaigrette
Roasted romanesco is a lovely thing. Add it to a salad, and it's even lovelier. This salad eats like a meal, filling you up and making you feel GOOD.
Place all ingredients in a blender.
Blend until thoroughly mixed; ideally you don't want it pureed since having some texture from the minced shallots is good, but it's up to you.
Pre-heat oven to 425 degrees F.
Place florets in a large bowl and drizzle with 1/2 tsp of olive oil. Season with s + p, and a pinch of whatever other seasoning you'd like. Cover, and toss to coat.
Spread the florets out on a baking sheet and bake for approx. 10 minutes, or until florets are tender and slightly golden. Remove and set aside.
Place greens in a large bowl.
Drizzle greens with a few TBSP of dressing and toss to coat.
Place dressed greens into a bowl and garnish with toppings.
Drizzle some extra vinaigrette over the salad if desired.
- Molasses Vinaigrette recipe adapted from Food.com.