Saturday, March 4, 2017

Parsley Parmesan Vinaigrette over Roasted Romanesco

I eat a lot of salads, but I don't often make "dressings", per se. I tend to just do them the Italian/Argentinian way, drizzling a little vinegar or lemon juice and oil over my greens, then sprinkling a little salt on. However, every now and again I get a dressing somewhere that I have to attempt to replicate. This is a reasonable facsimile of the vinaigrette that's served with the Quinoa Salad at Fleur de Sel in SF, my favorite prepared lunch spot. Makes about 1 cup. 
It'd be great over quinoa, greens, or white beans, but I got a couple of Romanescos in my CSA box last week and decided to use it with that. The dressing is quite simple, but you should always taste to see if it's what you personally like. Start with my recommended amounts, let it rest for a few minutes after blending, and then adjust a few of the ingredients and whiz again if it's not quite the right balance for you.

Add to a food processor or blender with the blade in (you can hand-chop and whisk if you prefer):

1 cup packed parsley leaves and tender parts of the stems
2/3 cup grated Parmesan (about 2 oz)
2 tsp prepared mustard
1/2 tsp ground black pepper
1/2 tsp granulated garlic (or one small clove of garlic, finely smashed and minced)
(optional, phase 2 for AH) 1 tsp honey
2/3 cup olive oil
1/4 to 1/3 cup white wine vinegar, lemon juice, or a combination

There's enough salt in the cheese that you don't need to add more. Blend on high for about 30 seconds, stop, scrape down sides, and blend again. Let sit for about a minute, then taste test by dipping in part of a lettuce leaf rather than a finger or spoon. Add a little more of whatever you think it needs more of: vinegar for more tang? black pepper for more heat? honey to tone it down? It might be just right. Serve or store in a glass jar or plastic deli cup for about a week.
If you want to roast a Romanesco for it, find one of these beautiful things at the market. It's the love child of a broccoli and a cauliflower, so sometimes it's called "Broccoli Romanesco" and sometimes "Romanesco Cauliflower". To serve 4, you'll need:

1 Romanesco
1-2 Tbsp olive oil
juice of 1/2-1 lemon
1/4 to 1/2 tsp salt
Cut off the bottom so it sits nicely and pre-heat the oven to 375. Brush with olive oil and sprinkle with salt and lemon juice.
Put in the oven for 30-45 minutes, turning down the heat after the first 20 minutes if it's starting to brown too quickly. It'll be done when it's kind of browning and wilting on the outside and a fork goes in easily. Cut in quarters to serve.

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