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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Romanesco broccoli

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


200g plain 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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