Charred Roasted Romanesco Salad with Green Olive Dressing
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
2cups brussels sprouts
2medium leeks
3cups romanesco florets
10castelvetrano olives
1/4cupolive oildivided
1tablespoonapple cider vinegar
sea saltto taste
black pepperto taste
Instructions
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
Halve the brussels sprouts. Cut the leeks into 3 inch long pieces and then slice them lengthwise. Toss the brussels sprouts, leeks and romanesco florets with 2 tablespoons olive oil. Spread the vegetables onto the baking sheet and roast for 20 minutes, flipping halfway.
Meanwhile combine the remaining olive oil, olives, apple cider vinegar and a pinch of salt and pepper in a blender and combine until smooth.
When the vegetables are done roasting, drizzle on the dressing, toss lightly, plate and serve warm.
Notes
If you cannot source romanesco, either broccoli or cauliflower or a mix of both is a good substitute.