Romanesco, fennel and kumquat salad
Indulge in the exquisite blend of Romanesco, refreshing fennel, and zesty kumquat in this delightful salad. A perfect harmony of flavors awaits!
Ingredients:
- 1 small head of romanesco
- 1 bulb of fennel
- 8 kumquats, thinly sliced
- 2 cups red grapes, cut in half lengthwise
- 1/4 cup fresh mint leaves
- 1/4 cup sliced roasted almonds
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
Instructions:
- Slice the romanesco in half and thinly cut it using a mandoline into a large bowl. Pay attention to the core stem and allow any small pieces to drop into the bowl. Do the same with the fennel, keeping a few of the fronds for decoration. Put in the grapes, kumquats, and mint into the bowl.
- Mix the lime juice, rice vinegar, honey, and extra-virgin olive oil in a small bowl and blend well. Drizzle the dressing over the vegetables and gently mix together. Present with a dash of almonds and some extra herbs.
Summary:
- Calories: 1158 kcal
- Fat: 65 g
- Protein: 34 g
- Carbs: 125 g
- Potassium: 2201 mg
- Magnesium: 203 mg