Romanesco and Carrot Salad

by Edward Daniel
Heirloom nutty Romanesco with fruity crunchy yellow carrots in a light salad drizzled with an orange vinaigrette dressing.

Grab something refreshing and invigorating that’ll gear you up for the day.

Heirloom nutty Romanesco with fruity crunchy yellow carrots in a light salad drizzled with an orange vinaigrette dressing.

This dish will burst your belief that vegan food can’t be simple to rustle up.

Make this:

  • When you’ve a potluck picnic arranged and a dish that’ll have your fellow picnickers all in a quandary over the colours
  • When you’ve got a summer party organised and need a dish that’ll have the wow factor
  • When you simply can’t be bothered to spend more than a few minutes – and need a tasty colourful salad that’ll give a kick to your day

Romanesco Carrot Salad was inspired when finding Romanesco at a local farmer’s market and returning to a friend’s home in the country and rustling up a salad with yellow carrots, and sprinkle of mustard seeds and freshly picked rose petals.

Romanesco’s season from June to October and can be found in temperate climates.  Fractal in shape, Romanesco have an earthy, nutty and sweet taste to them.

Yellow carrots have an earthy sweet fruity crunchy taste to them.

Love.

Edward x

[penci_recipe

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