- Prep time
- 15 minutes PT15M
- Cook time
- 25 minutes PT25M
- 4-6 servings
This fresh, light and tangy salad has great taste and texture that are second to none!
- 1 pound Romanesco, cut into florets
- 1 cup canned chickpeas, rinsed and drained
- ⅓ pound parmesan, shaved
- ½ pint mixed heirloom cherry tomatoes
- 1 cup chopped parsley
- 2 cups baby arugula
- 2 lemons, juiced
- ¼ cup of California extra virgin olive oil
- 1 tablespoon kosher salt
- 2 teaspoons fresh black pepper
- ½ teaspoon crushed red chili flakes
Bring a large pot of well salted water to a boil. Prepare an ice water bath in a large bowl. Blanch the Romanesco florets in the boiling water until tender and bright green, about 3 minutes. Quickly transfer to the ice water bath to stop cooking. Remove and strain the florets as soon they are chilled.
In a large bowl, toss together the florets, chickpeas, half the cheese, tomatoes, parsley, and baby arugula. In a small measuring cup whisk together the lemon juice, oil, salt, black pepper, and crushed red pepper flakes and toss with the salad. Top with the remaining cheese.
India Pale Ale
Heavier bodied and much more bitter than their English ancestors, American IPAs have very complex flavors ranging from sweet to citrus, to pine. Average alcohol by volume: 5.5-7.5%