Lenten salad with Romanesco cabbage
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Romanesco cabbage is not the most common variety of cauliflower in our stores, but it is still found there occasionally. As part of a salad, it can be replaced with regular cauliflower or broccoli, but I think Romanesco is the most beautiful and tastiest of all this trinity!
I came up with this recipe for my sister, whose family fasts, so it turns out that they need a special menu for the New Year. The salad fully complies with the requirements of the non-strict days of Orthodox Lent, but at the same time it is very tasty, and even beautiful. Thanks to the coconut milk dressing with salmon, no one will ever think that this is a recipe with limited ingredients according to some special criteria; it is perceived as a holiday delicacy. Of course, you can eat it without any special reason.
Ingredients for one serving - a very small head of Romanesco or part of a large one, 1 layer of thinly sliced smoked salmon or salmon trout (salted can also be used), 1 heaped tablespoon of coconut cream or 2 tablespoons of coconut milk (if it is liquid), a little of seasonings garlic and black or white pepper. Greens - watercress goes perfectly with Romanesco in taste. If you don’t have it, then you can do without greens at all. If the salad is prepared not with Romanesco, but with cauliflower or broccoli, then this needs to be compensated by adding a couple of pinches of ground nuts to the salad dressing.
Ингредиенты
Romanesco cabbage - 1 head if small, or two thirds of larger ones
Smoked salmon or salmon trout - 50-70 g
Coconut milk or coconut cream - 1 tbsp. with a slide
Garlic - just a little, incomplete clove
Watercress - 1 tsp.
Pinch of white pepper
Рецепт
1. Cut off the very tops of the green inflorescences from the head of Romanesco (well, in fact, these are, of course, modified shoots, like other types of cauliflower). By the way, it’s quite possible to make a puree soup from the remains of the stalk.
2. Steam the inflorescences for 5 minutes, maximum 10.
3. Meanwhile, puree about 10 g of fish with a blender with coconut cream, garlic and a pinch of pepper. Place the dressing at the bottom of the bowl in which it will be served.
4. Cool the steamed cabbage to room temperature.
5. Place the romanensco on top of the dressing, place pieces of salmon between the pieces, and sprinkle the tops of the watercress on top of the salad.
6. This is the rather decorative composition we get in a dish of lean salad with Romanesco cabbage.