Romanesco salad

Romanesco salad

Total: 40 Min. | Active: 10 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 349 kcal
, Fat: 25 g
, Carbohydrate: 8 g
, Protein: 19 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Romanesco broccoli

1kg Romanesco broccoli, sliced
2tbsp olive oil
½tsp salt


200g cottage cheese
3tbsp white wine vinegar
3tbsp olive oil
¼tsp salt
a little pepper
4 hard-boiled eggs, sliced
20g cress
20g salted peanuts (e.g. wasabi)
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How it's done

Romanesco broccoli

Place the broccoli on a baking tray lined with baking paper. Drizzle with oil, season with salt.

Roast for approx. 30 mins. in the centre of an oven preheated to 200°C.


Whisk together the cottage cheese, vinegar and oil, season. Plate up the broccoli and eggs, drizzle with the dressing, garnish with the cress and nuts.

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