Charred Roasted Romanesco Salad with Green Olive Dressing
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
2cups brussels sprouts
3cups romanesco florets
1tablespoonapple cider vinegar
sea saltto taste
black pepperto taste
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.
If you cannot source romanesco, either broccoli or cauliflower or a mix of both is a good substitute.