Romanesco Summer Salad

• 1 cup water
• 1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
• 2 teaspoons whole-grain Dijon mustard
• grated zest of 1 lemon
• 2 tablespoons lemon juice, freshly squeezed
• 3/4 teaspoon kosher salt (divided)
• 3 tablespoons olive oil
• 1 red bell pepper, chopped
• 1/2 cup red onion, thinly sliced
• 1/3 cup fresh dill, chopped
• 3 tablespoons drained capers, coarsely chopped

1. In a large pot, bring the water to a boil over high heat.
2. (If you have a steamer insert, put it in the pot to hold the Romanesco.
3. If you dont have one, dont worry about it.)
4. Add the Romanesco, cover the pot, turn down the heat to medium and steam for 2 to 3 minutes, until crisp-tender.
5. Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer to cool.
6. In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice and 1/4 teaspoon of the salt.
7. Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.
8. Put the Romanesco in a serving bowl.
9. Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt and the vinaigrette and toss gently to combine.
10. Cover and refrigerate until ready to serve.
11. It will keep well for several hours.
12. Just before serving, taste and add more salt if needed.

water, regular cauliflower, wholegrain, lemon, lemon juice, kosher salt, olive oil, red bell pepper, red onion, fresh dill, capers

Taken from www.foodrepublic.com/recipes/romanesco-summer-salad-recipe/ (may not work)