Although vibrant, lime-green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find. Cook the Romanesco just long enough to take away the raw bite, 2–3 minutes tops. Normally I would suggest plunging the florets into ice water to halt the cooking immediately, but introducing extra water here will mute the flavor and dilute the dressing. This salad keeps well for several hours, so it’s great for a potluck.
Recipe reprinted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell (Ten Speed Press, 2014). Photo credit: Sang An.