Romanesco Carrot Salad

Heirloom nutty Romanesco with fruity crunchy yellow carrots in a light salad drizzled with an orange vinaigrette dressing.

Serves 2-4


  • 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


  1. Make the dressing by mixing together the vinegar, oil, juice and salt. Cover and set aside until ready to serve.
  2. Use a mandolin slicer to slice the Romanesco and carrots and place on a serving dish with the mustard seeds, rose petals and dill.
  3. Serve by pouring the dressing over the salad and mix well.

Recipe by Edward Daniel © Ethivegan. For more recipes see ethivegan.com.