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

Before you cut up the Romanesco broccoli for this salad, take a good look at it – fascinating, right? Its shape repeats itself on several levels: a tapered bud comprising smaller tapered buds, which themselves are made up of even smaller tapered buds. Better get those slices of broccoli in the oven before your head starts spinning!

Ingredients

4 people

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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
kochen@bettybossi.ch

Romanesco broccoli

1 kg Romanesco broccoli, cut into slices
2 tbsp olive oil
½ tsp salt

Dressing

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

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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.

Dressing

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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