Spring time has arrived! (Unless you are in New Hampshire, apparently.) Of course, it is in the 70’s and sunny back home in Seattle, while quite the dreary morning here on Lake Winnipesaukee, as I settle into the fourth day of my Dietetic Internship orientation.
I am spending the week sharing knowledge and nourishment with my fellow interns as we prepare ourselves for this next hectic year of our lives, but still dreaming of this fresh and flavorful salad I created a few weeks ago! My absolute favorite part of Spring is the emerging of all the new local fruits and veggies that have stayed dormant throughout the winter. Not only do they provide an abundance of nutrients, but with a whole new selection in the produce isle, I can create delicious recipes like this!
Of course, I always pick a few seasonal favorites to experiment with and this year romanesco seems to be the front runner. Being a cool season plant, you can find it growing in both the early Spring and Fall, however its bright chartreuse color just screams an approaching Summer to me! It is a hybrid of cauliflower and broccoli, which grows in beautiful fractal spirals and possesses a very similar flavor to cauliflower (just slightly nuttier and earthier!). Much like its close relatives, this unusual vegetable can be utilized in a variety of ways as well, whether its sautéing, steaming, or blanching as in this recipe. You can even it it raw, however I find that giving it a slight cook really brings out its flavor and makes that beautiful green color really pop!
Its striking appearance is not the only thing that makes romanesco stand out however, as it also boasts a number of health benefits including helping slow tumor growth and fighting cancers, especially bladder, prostate, breast, ovarian, and colon. It has high levels of antioxidants such as vitamin C and various carotenoids which help boost your immune system and promote healthy skin. It also has great levels of nutrients including: vitamins A, B, and K, manganese, magnesium, protein, phosphorus, potassium, and omega-3 fatty acids. What an amazing vegetable to help with heart health, blood pressure, and regulating cholesterol levels! There are an additional plethora of other good things in it too, check them out if you get a chance, you will not be disappointed.
The other ingredients in this recipe are just as delicious, with sweet yellow beets, tart green apples, earthy pine nuts, and pungent red onion completing the flavor profile. The pecorino adds a salty punch while the chives round out the dish with a fresh touch. Finally, the acidic vinaigrette creates a brightness that makes this salad really tickle the tastebuds! Enjoy it as part of a Spring evening dinner along with some smokey BBQ - you will have a winning meal!
Tag me on Insta if you try this recipe out - or any of my other creations! - with #happyhealthyhayley ♡
Blanched Romanesco Spring Salad
Ingredients:
1/4 cup extra virgin olive oil
1-1/2 tbsp red wine vinegar
1/2 tsp dijon mustard
salt and pepper, to taste
1 head romanesco, broken into bite size florets (~3 cups)
1 small yellow beet, peeled and thinly sliced
2 cups arugula, loosely packed
1/2 medium green apple, match-sticked
1/3 cup red onion, diced
1/4 cup toasted pine nuts
1 tbsp chives, minced
1/3 cup shaved pecorino
Directions:
Whisk together olive oil, red wine vinegar, dijon mustard, and salt and pepper. Set aside.
Set water to boil water in a large pot with a basket large enough to be submerged under the water.
Once water is boiling, place romanesco florets in basket and submerge under the water for 2-3 minutes, until slightly softened but still bright and crisp.
Remove romanesco from boiling water and immediately plunge into ice water to stop the cooking process, then let drain.
In a large bowl, combine the romanesco, yellow beet, arugula, green apple, red onion, pine nuts, and chives.
Dress with the olive oil, vinegar, mustard mixture and toss.
Top with pecorino, and serve!
Makes: 6 servings
Time: 30 minutes
Like taking a bite of sunshine!