Recipes / shallots

• 2 heads romanesco (2 1/2 to 3 pounds total)
• Salt
• 2 stalks celery, thinly sliced
• 1-2 shallots, thinly sliced
• 1 cup loosely packed fresh parsley leaves
• 2 tablespoons capers, rinsed and drained
• 1 teaspoon grated lemon zest
• Freshly ground black pepper
• For the dressing:
• 1 clove garlic
• 3 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/2 anchovy, minced (optional, omit if cooking vegetarian)
• 1/4 cup high quality extra virgin olive oil

1. Steam romanesco wedges:

Cut the romanesco heads into quarters, stalk to tip. Cut out the tough core and any outside green leaves. Cut again lengthwise.

Place into a steamer basket in a pot with about an inch of water. Sprinkle the romanesco florets with a little salt. Bring water to a boil. Cover and steam until just tender, about 7 to 10 minutes.

Remove romanesco florets from steamer, place into a bowl, and chill.

 2. Make dressing: Smash the whole clove of garlic (not cut, just smash with the flat side of a chef's knife) and place in the bottom of a small bowl. Add the vinegar and salt, stir to dissolve the salt. Add the minced anchovy if using. Then whisk in the olive oil.                                                                    3. Marinate the salad: Break up the wedges of romanesco into smaller chunks of florets. Place into a large serving bowl. Add celery, onions (drained of the water), parsley, capers, and lemon zest.

1. Remove the garlic clove from the dressing and add dressing to the romanesco salad. Toss to coat with the dressing. Let marinate for at least 15 minutes, preferably an hour. Even better overnight.

   Sprinkle with freshly ground black pepper to serve.