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Romanesco, apple and hazelnut salad recipe image

Print Romanesco, apple and hazelnut salad

Resplendent with verdant and hypnotic spirals, Romanesco can often be seen as simply a novelty. We find the virtues to be culinary as well as comely, sitting somewhere between broccoli and cauliflower, it can be used in place of both.


Salad recipes  


  • 1 small Romanesco
  • 1 small shallot
  • 2 apples, diced
  • 1 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • Olive oil
  • 100g mixed salad leaf
  • 100g blue cheese, optional
  • 60g hazelnuts, toasted & skinned


  1. Put a pan of salted water on to boil. Strip away the leaves and main stalk from the Romanesco, cut into small bite sized florets. Boil for 3 minutes until lightly cooked, remove and cool.
  2. Peel and very finely dice the shallot. Make the dressing by whisking together the vinegar and mustard, slowly whisk in 3 tablespoons of olive oil.
  3. Add the diced shallots to the dressing. Mix the salad leaves, apples and Romanesco with the dressing. Arrange artfully on a large plate and scatter over the cheese and hazelnuts
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