Zutaten für Marinated Romanesco And Cauliflower Salad
- Rice Vinegar
- Peanut Oil
- Garlic Clove
- Fresh Gingerroot
- Salt
- White Pepper
- 1 medium romanesco cauliflower, cut into florets
- Cauliflower Floret
- 1 cup shredded carrots
- Red Peppers
- Fresh Cilantro
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Zubereitung von Marinated Romanesco And Cauliflower Salad
- **Prepare the Dressing:** In a non-reactive bowl, whisk together all dressing ingredients until fully combined.
- **Taste and Adjust:** Sample the dressing and adjust seasoning (salt, pepper, etc.) to your preference.
- **Blanch Vegetables:** Bring a large pot of salted water to a boil. Add the romanesco and cauliflower florets; blanch for 2-3 minutes, or until the romanesco is vibrant and slightly tender. Do not overcook!
- **Ice Bath:** Immediately transfer the blanched vegetables to a bowl of ice water to stop the cooking process and retain their bright color.
- **Drain Vegetables:** Drain the vegetables thoroughly.
- **Combine:** Add the blanched romanesco, cauliflower, and carrots to a large bowl. Pour the prepared dressing over the vegetables and toss gently to coat.
- **Marinate:** Cover the bowl and refrigerate for at least 2 hours, or preferably longer (up to overnight) to allow the flavors to meld.
- **Garnish & Serve:** Just before serving, gently stir in the chopped cilantro. Serve chilled and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
9 g
Zucker
9g
Fett
3g
Kohlenhydrate
1g
