Marinated Romanesco And Cauliflower Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 tablespoons rice vinegar (seasoned or regular)
• 2 tablespoons peanut oil
• 1 garlic clove, minced
• 1 tablespoon fresh gingerroot, grated
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 lb romanesco, florets
• 3/4 lb cauliflower floret
• 2 carrots, peeled and sliced diagonally
• 1 red peppers (optional) or 1 -2 thai peppers, seeded, minced (optional)
• 3 tablespoons fresh cilantro, chopped

Recipe

• 1 prepare the dressing in a non-reactive bowl by whisking the ingredients together. taste and adjust seasoning if necessary. set aside.
• 2 lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. immediately plunge into cold water to stop the cooking process. drain well.
• 3 transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. cover.
• 4 best if salad is prepared several hours in advance to allow the vegetables to marinate.
• 5 *important*: stir in the cilantro leaves just before serving.