Heirloom nutty Romanesco with fruity crunchy yellow carrots in a light salad drizzled with an orange vinaigrette dressing; Romanesco Carrot Salad.
Grab something refreshing and invigorating that’ll gear you up for the day. And, polish off.
This dish will burst your belief that vegan food can’t be simple to rustle up.
- 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, moreover, 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. When I returned to a friend’s home in the country we were laden with Romanesco. From our kitchen, we gazed at meandering hill tops laden with barren trees, we took in the moment. And, rustled up a salad with yellow carrots, and a 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.
This Salad is vegan, raw and paleo.
What to to next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.