Italian Romanesco Cauliflower Salad

• 2 pounds broccoli, broken into florets
• 1 head cauliflower, broken into florets
• 1 head Romanesco cauliflower, broken into florets
• 2 lemons, juiced
• 6 1/2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 teaspoon chopped fresh oregano
• salt and ground black pepper to taste
• 10 green Italian olives, or more to taste
• 10 black Italian olives, or more to taste
• 2 papaccelle (pickled sweet peppers), cut into strips

1. Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
2. Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
3. Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
4. Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
5. Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.

broccoli, cauliflower, cauliflower, lemons, extravirgin olive oil, clove garlic, fresh oregano, salt, green italian olives, black italian olives, papaccelle

Taken from www.allrecipes.com/recipe/247694/italian-romanesco-cauliflower-salad/ (may not work)