Ingredients
Hint:
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
Salad
To serve
How it's done
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Romanesco broccoli
Cook the broccoli in boiling salted water for approx. 4 mins. until just soft. Drain the romanesco, rinse with cold water.
Salad
Place the oil in a bowl along with all the other ingredients up to and including the pepper, mix well. Add the redcurrants and the romanesco, mix.
To serve
Serve the salad topped with soft goat's cheese, pumpernickel and nuts.
| Note: | Depending on the season and availability, frozen redcurrants can also be used defrosted. |
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