Saturday, 10 December 2011

Warm Romanesco & Lentil Salad

I was hoping to be able to get a better picture in natural light, but I've had no such luck :(

My aim was to create a side dish that shows off the Romanesco. It seems a shame to hide such an amazing vegetable in something like a gratin.

Warm Romanesco & Lentil Salad
serves 3-4 as a side

800ml+ water
150g dried puy lentils (or other green or brown lentils)
400g romanesco
2 eschallots/shallots, diced
3 L cloves garlic, crushed
60ml/3 tbsp red wine vinegar
4 tbsp sun-dried tomatoes, finely chopped
1 1/2 tbsp fresh rosemary, chopped

Boil lentils in water, 15-20 mins or until tender.
Make sure lentils are always covered by water.
Drain. Set aside.
Steam romanesco 10-15 mins.
Gently break into florets (xmas trees!).
Set aside.
In a pan with a little oil,
Cook eschallot/shallot, garlic until soft.
Add tomatoes, rosemary. Stir.
Cook about 3 mins.
Add lentils. Stir.
Cook about 3 mins.
Add vinegar. Stir.
Check for seasoning.
Add romanesco.
Very gently stir as to not break up florets.
Cook med heat 5-10 mins or until heated through.
Serve while hot.

1 comment:

  1. We too are suffering from poor natural lighting - time of year I guess.

    Your right it would be such as hame to hide such a beautiful vegetable. I recently made some macaroni cheese with it and felt obliged to show it off. Your salad looks lovely,