© Guillaume Czerw
The romanesco cabbage is both a superb veggie and quite original. This salad deffo has a waouhhhh ! effect.
PREPARATION : 20 MINUTES
I remove the romanesco cabbage and cauliflower leaves and cut them up with a knife or a mandoline. The idea is having small tips and a few larger ones. If I use grapes, I cut them in half, remove the pits if there are some; for the apple, I cut it up in small cubes, without peeling it, then carefully smear with lemon.
I whip all the ingredients of the sauce together, finishing by the oil.
I present the sauce at the bottom of a pretty hollow plate (I like serving this salad individually, by the plate), then the mix of cabbages, fruits, the nuts and the herbs.
Very often, I add a protein on top (fish, eggs, meat or just a half-avocado).
Peas & Love by Catherine Kluger at the Editions de la Martinière, 25 €.