Romanesco Carrot Salad
Heirloom nutty Romanesco with fruity crunchy yellow carrots in a light salad drizzled with an orange vinaigrette dressing.
Serves 2-4
Ingredients
- 1 Romanesco broccoli
- 300g (10.5oz) carrots
- 1 tsp mustard seeds
- 1 tbsp rose petals
- Few sprigs of dill
For the dressing:
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- ½ orange, juice
- Pinch of salt
Method
- Make the dressing by mixing together the vinegar, oil, juice and salt. Cover and set aside until ready to serve.
- Use a mandolin slicer to slice the Romanesco and carrots and place on a serving dish with the mustard seeds, rose petals and dill.
- Serve by pouring the dressing over the salad and mix well.
Recipe by Edward Daniel © Ethivegan. For more recipes see ethivegan.com.
