I'm dreaming of spring with this vibrant green veggie dish.
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| I'm just loving this Romanesco Broccoli, so I'm trying to use it as often as I can here in my Istanbul kitchen. |
Today, I wanted to use up my leftover Romanesco Broccoli or yesil karnabahar (green cauliflower) as it's known at the pazar in Besiktas. (See also: Cooking Green Romanesco Cauliflower from the Pazar.)
What I tossed together is actually one of my easiest recipes yet! Honest!
If you can't find this sexy Romanesco broccoli near you, feel free to substitute normal cauliflower. But otherwise, you can make this "salad" with common ingredients - flat leaf parsley, capers, Turkish green olives, beyaz peynir or crumbled feta and olive oil.
Just steam this broccoli-cauliflower cousin for about 5 minutes until al dente. Then toss together with the remaining ingredients.
After I took the photos for this post, I helped myself to the salad right out of the bowl. But I think it would be lovely paired with some grilled lamb chops. What do you think?
Afiyet olsun!
Romanesco Broccoli with Turkish Olives
Serves: 4-6
Ingredients:
1 lb. (450-500 g.) Romanesco broccoli*, trimmed into bite-size pieces
1/2 bunch flat leaf parsley, roughly chopped
1/2 c. Turkish green olives, pitted, roughly chopped (or measure a generous handful like I did)
2 T. capers, rinsed
To taste beyaz peynir or crumbled feta
To taste freshly ground black pepper
Pinch sea salt (You won't need much since the capers and olives are already salty.)
Fill a large pot with about 1/2-inch (1.5 cm.) of water and pinch of salt. Bring to a boil. Add the Romanesco broccoli and continue to cook until tender, about 5 minutes.
Immediately, strain the vegetables and run under cold water to stop the cooking process.
In a large bowl, toss the vegetables with the parsley, green olives, capers, cheese and black pepper. Drizzle olive oil over it all and toss again. Taste and season accordingly.
* White cauliflower can be substituted for the Romanesco broccoli.