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Categories:
head romanesco kidney bean lime juice honey orange peel olive oil fish sauce hazelnuts salt white pepper parsley
Viewed: 96 - Published at: 7 years agoIngredients
- 1 head romanesco
- 12 lb kidney bean, cooked, drained
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon orange peel, grated
- 3 tablespoons olive oil
- 1 teaspoon fish sauce
- 1 tablespoon hazelnuts
- salt, to taste
- white pepper, to taste
- 12 bunch parsley, chopped
Method
- Divide the romanesco, cauliflower or broccoli into florets and steam until just soft, about 15 minutes.
- Let cool until just slightly warm, combine with the kidney beans in a large bowl.
- While cooling the romanesco, lightly toast the nuts in a hot pan without adding oil, then roughly chop the toasted nuts.
- To make the dressing, stir together lime juice and honey, add fish sauce, then slowly drizzle in the olive oil and stir until smooth.
- Add grated orange peel and combine salad with the dressing.
- Add salt and white pepper to taste.
- Add chopped parsley.
- Serve at room temperature.
