Salad with Romanesco, bacon and nuts
The salad with Romanesco, bacon, and nuts is a delightful dish that captures the essence of Mediterranean cuisine through its vibrant and flavorful ingredients. Discovered on a journey teeming with culinary explorations, this recipe features the strikingly beautiful Romanesco with its nutty and slightly earthy taste, paired with the crispy, savory goodness of bacon and the rich, creamy texture of various nuts. This combination not only offers a symphony of textures but also creates a harmonious blend of flavors that is refreshing, salty, and nutty all at once. After perfecting the method to bring out the best in these ingredients, this recipe is now shared with enthusiasm, inviting others to experience a burst of Mediterranean flavors and inspiring further culinary adventures.
Equipment
- 1 dry frying pan
Ingredients
- 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
Instructions
- 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.