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Romanesco Salad

I sometimes see this pointy, pale-green vegetable in local greengrocer’s shops and farmers’ markets. Although it is a relative of the cauliflower, it is known as Romanesco broccoli, and has a delicate flavour somewhere between cauliflower and broccoli. It is delicious served raw, for dipping into sauces, and when cooked it needs very little treatment at all except a drizzle of olive oil and lemon juice and parings of a hard cow’s or ewe’s milk cheese. Cut into quarters, then steam it for about 8 minutes. Test the stalk with the point of a knife – you do not want it too soft or the flower head will turn to mush. Much better that there is a firm stalk. Slice into big chunks, then serve in bowls with the oil, lemon, salt and cheese.