Salad With Romanesco – 3 Delicious Recipe Ideas

Salad with Romanesco – pasta salad for summer barbecues

Pasta salad is indispensable when grilling. Probably every family in Germany has its own secret recipe for this delicious side dish. We would like to introduce you to another variant with Romanesco. It tastes like a mix of cauliflower and broccoli, making it an excellent accompaniment to savory dishes.

• As a side dish for 4 to 6 people, you need a Romanesco, 500g pasta, 2 glasses of mayonnaise, 1 cup of natural yogurt (150 grams), 4 pickles, salt, pepper, thyme, and paprika powder. Vegans can use vegan mayonnaise and soy yogurt.
• Cook the noodles in salted water or vegetable stock until al dente and rinse with cold water to prevent further cooking. Otherwise, the noodles in the salad will be too soft.
• Divide the Romanesco into small, bite-sized florets and cook them in salted water until al dente. The pieces should still be crisp and not cooked soft.
• Put the mayonnaise and yogurt in a large bowl and stir together with 2 tablespoons of the cucumber stock.
• The gherkins are cut into small pieces and folded together with salt, pepper, paprika powder, and thyme.
• Add the pasta and romanesco florets and mix evenly. The salad tastes best if you leave it in the fridge overnight and taste it again before serving.

Couscous salad with fried romanesco

This exotic variant can also be served as a side dish. But it is also suitable as a main course and can be excellently combined with fried chicken or fried smoked tofu, for example. A yogurt herb dip goes well with it.

• For this variant, you need 500 grams of couscous, a Romanesco, paprika, half a bunch of fresh coriander, sesame oil, white wine vinegar, salt, pepper, and curry powder.
• Put the couscous in a heat-safe bowl or saucepan and scald it with about 450 ml of boiling water. Stir in 0.5 teaspoons of salt and let the couscous swell for about 5-10 minutes.
• Cut the romanesco and the peppers into small pieces and fry both in sesame oil. Season the vegetables with salt and pepper.
• Add about 3 tablespoons of sesame oil and 2 tablespoons of vinegar to the couscous and then season with salt, pepper, and curry powder. The coriander is finely chopped and mixed in as well.
• Then the Romanesco and the pieces of pepper are added.

Potato salad with Romanesco

Romanesco, also known as minaret cabbage, also goes well with potatoes. That’s why a recipe for potato salad should not be missing here. The recipe is vegan and can be prepared the day before. This salad is particularly suitable as a souvenir for parties.

• You need 2 kg of waxy potatoes, a romanesco, 2 onions, 1 bunch of parsley, vegetable stock, white wine vinegar, rapeseed oil, salt, and pepper.
• Boil the potatoes in their skins until done. Before you peel the potatoes and cut them into small cubes, they should be completely cold. This will prevent them from disintegrating during further processing.
• The Romanesco is divided into small florets and cooked in salt water until al dente. The onions are cut into small cubes and sautéed in oil until translucent. Deglaze the onions with about 0.5 l of vegetable stock.
• Pour the broth over the cold diced potatoes and Romanesco in a bowl. Then add about 3-4 tablespoons of vinegar and mix everything carefully. Then add about 3 tablespoons of oil.
• The parsley is finely chopped and mixed in. Season everything with salt and pepper.
• This salad also unfolds its aroma best if it is left to stand overnight and tasted again the next day.