Romanesco Salad - The Edible Fractal

• Salad
• 1 Large head of fresh Romanesco
• 1 Large fresh scallion
• 1 Firm medium-sized cucumber (skin on if organic) sliced in half longways, and then into very thin slices
• 1/4 cup Italian flatleaf parsley, chopped
• 10-15 Fresh mint leaves, chiffonade
• Dressing
• 1/4 cup Extra virgin olive oil
• 2 tablespoons Fresh squeezed lemon juoce
• 1 Clove of garlic, pressed or finely grated
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Kosher salt
• Fresh ground of black pepper, to taste

1. Steam the Romanesco until fork tender (20-30 minutes), and allow it to cool.
2. Combine Romanesco with the remaining ingredients.
3. Whisk together dressing ingredients, pour over Romanesco salad, and toss gently.
4. This Romanesco salad is best served at room temperature or slightly chilled.

salad, head of fresh romanesco, fresh scallion, cucumber, italian flatleaf parsley, mint, dressing, extra virgin olive oil, fresh squeezed lemon juoce, garlic, mustard, kosher salt, fresh ground of black pepper

Taken from food52.com/recipes/27822-romanesco-salad-the-edible-fractal (may not work)