SALAD WITH Romanesco, bacon and nuts.


– 1 head of romanesco,
– 3-4 ribbons of bacon,
– A handful of hazelnuts,
For the filling:
– 1 teaspoon mustard,
– 2 tbsp balsamic vinegar
– 3 tbsp olive oil
– 1 teaspoon of honey,
– Salt, freshly ground pepper.

Cabbage parse it into florets. Boil in salted water for about 7-8 minutes. Tilt in a colander and immediately put into cold water with ice to keep it dark. Bacon fry in a dry frying pan and drain on paper towel. Nuts fry in the remaining fat from the bacon. Share on polltentse paper and chop. Mix cabbage, bacon, nuts and pour the sauce.
For the filling combine all ingredients and beat with a fork.


You can leave a response, or trackback from your own site.

Leave a Reply