WARM SALAD OF ROMANESCO, GRILLED LEEKS & HARICOTS
Ingredients
4 leeks, trimmed and cut lengthways in half
1 Romanesco, divided into florets
3 Tbsp cooked haricot or cannellini beans
1 Tbsp chopped parsley
2 tsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp freshly grated parmesan cheese
Sea salt and freshly ground black pepper
1 Romanesco, divided into florets
3 Tbsp cooked haricot or cannellini beans
1 Tbsp chopped parsley
2 tsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp freshly grated parmesan cheese
Sea salt and freshly ground black pepper
Method
Cook the leeks in large pan of boiling salted water for a few minutes, until just tender, then drain and dry well. Heat a ridged grill pan, place the leeks on it and grill on both sides until ridge marks appear. Remove from the grill, cut into strips and set aside.
Cook the romanesco in boiling salted water until just tender. Drain well and toss with the leeks, white beans, parsley, vinegar and olive oil. Season well and sprinkle with parmesan and serve.
Cook the romanesco in boiling salted water until just tender. Drain well and toss with the leeks, white beans, parsley, vinegar and olive oil. Season well and sprinkle with parmesan and serve.
Comments
ROMANESCO OR BROCCOFLOWER This interesting vegetable was first documented in Italy in the sixteenth century. It is a cross between a cauliflower and broccoli , with a crunchy texture and a flavour more like cauliflower.Click here for a printable version of this recipe