With much excitement (because we get excited about such things…), our CSA basket brought us a couple of heads of Romanesco broccoli last week. This Madonna-reminiscent bright green vegetable is somewhere between broccoli and cauliflower, with a very subtle flavor and pleasant texture, soft and crunchy at the same time.
Its vivid beauty inspired me to improvise something colorful and fresh for lunch, in the way of this salad, which I am sharing with you today, along with the week’s menu (scroll down below the recipe for it.)
Wishing you a wonderful, fragrant week.
Romanesco purple potato smoked salmon salad
Ingredients
- 1 head of Romanesco broccoli florets separated and washed
- 4-5 purple potatoes
- 4 slices of smoked salmon
- Fresh dill
- Half a lemon
- For the dressing:
- 1 shallot finely minced
- A few sprigs of fresh dill
- 2 tbsp red wine vinegar
- 5 tbsp olive oil
- 1 tbsp hazelnut oil
- 1 tsp mustard
- Salt & pepper
Instructions
- Place whole blue potatoes in a pot of cold salted water. Bring to a boil, lower heat to medium and cook until tender, about 15 minutes depending on their size.
- Bring another large pot of water to a boil.
- Meanwhile, separate the Romanesco florets and wash them.
- Cook the Romanesco florets in boiling water for about 10 minutes. Drain and rinse with cold water.
- Let potatoes and Romanesco cool down to lukewarm.
- Combine all the ingredients of the dressing.
- Peel potatoes and slice. Place potatoes and florets in a bowl, sprinkle with fresh dill, pour dressing and mix well (but gently).
- Serve in salad plates or bowl, adding small pieces of smoked salmon on top, and some more dill if desired. Drizzle lightly with lemon.
Notes
On to the week’s menu now…
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: Goat gouda, Port Salut (cow), Manchego (sheep).
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular homemade* whole milk, sheep’s milk, goat’s milk and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
For afternoon snack, lately, Pablo has been enjoying the traditional French Petit Beurre along with his compote.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Watermelon radish, olives
Main course: Mixed hard boiled egg, tuna, tomato, potato salad with lots of herbs
Goûter (4pm snack) – Leftover pear almond clafoutis from the weekend, great recipe from Taste Food
Dinner
Appetizer / Finger Foods: Celeriac Japanese yam fennel soup from Cannelle & Vanille
Main course: Crock pot duck and wild mushroom stew, sunchokes gratin
TUESDAY
Lunch
Appetizer / Finger Foods: Leek & chive flan
Main course: Sautéed shrimp with lime and coconut rice
Goûter – Kiwi
Dinner
Appetizer / Finger Foods: Garlic soup*
Main course: Endives & ham au gratin with quinoa béchamel
WEDNESDAY
Lunch
Appetizer / Finger Foods: Lentil shallot salad
Main course: Roast beef, peas
Goûter – Apple compote
Dinner
Appetizer / Finger Foods: Smoked salmon green beans rolls
Main course: Cauliflower stuffed bell peppers from Food Loves Writing
THURSDAY
Lunch
Appetizer / Finger Foods: Lentil shallot salad (leftover)
Main course: Turkey breast in creamy sauce with snap peas and chanterelles*
Goûter – Pear blueberry compote
Dinner
Appetizer / Finger Foods: Fennel, shallot potato soup
Main course: Slow cooker lamb tagine*
FRIDAY
Lunch
Appetizer / Finger Foods: Leeks with vinaigrette
Main course: Hard boiled egg, leftover couscous from tagine
Goûter – Banana
Dinner
Appetizer / Finger Foods: Creamy cucumber in yogurt dill dressing
Main course: Sea scallops, potato chards puree
SATURDAY
Lunch
Appetizer / Finger Foods: Grated carrots French-style
Main course:Sardines & quinoa
Goûter – Apple-blueberry compote
Dinner
Appetizer / Finger Foods: Authentic Greek salad
Main course:Roasted chicken with rosemary grapefruit sauce
SUNDAY
Lunch
Appetizer / Finger Foods: Artichokes with vinaigrette
Main course: Bison patty, vegetable noodles
Goûter – Tangerine
Dinner
Appetizer / Finger Foods: Spinach broccoli soup*
Main course:Pork tenderloin with country mustard sauce, vegetable jardinière
Yay! I was eyeballing the romanesco at the market this week but wasn't sure what to do with it! This recipe looks perfect for me! I really appreciate the simplicity of many of your recipes since I always have a (newly turned!) 2 year old on the stool next to me in the kitchen as I am cooking!
Ps I made your scallop and avocado recipe from your recipe archive this past week and our family loved it! Thanks!
Thanks so much Sarika, let me know what you think of the salad. Your little one is going to be a great little helper soon, I'm sure, so great to involve them in the kitchen early on. (We got a kitchen tower for Pablo a few months ago so he can participate with the cooking.) And so glad you liked the avocado scallop recipe, my mom will be thrilled to hear it, as that recipe is her invention 🙂
I have never seen that romanesco before!! It looks so wonderful!
Hi Jordin, the short season just started in Southern California. Hope you get to find it in your area and give it a try!
C'est quoi une bechamel quinoa?
Je fais simplement la bechamel en utilisant de la farine de quinoa, ca marche aussi bien que la farine classique, ca donne un petit gout noiseté tres bon, ca change un peu + sans gluten si on est allergique.