Romanesco, fennel and kumquat salad
Serves: 4 servings
  • 1 small head of romanesco
  • 1 small bulb of fennel, reserve some of the fronds for garnish
  • 7-8 kumquats, thinly sliced
  • 2 cups of grapes, cut in half
  • ¼ cut fresh mint leaves
  • ¼ cup sliced almonds
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 2-3 tablespoons extra-virgin olive oil
  1. Cut the romanesco in half and using a mandoline, thinly slice the romanesco into a large bowl. Don't worry if little pieces fall off, just focus on the center stem and let the rest fall into the bowl. Repeat with the fennel. Add the grapes, kumquats, mint and some of the fennel fronds. In a small bowl combine the lime juice, rice vinegar, honey and extra-virgin olive oil and whisk to combine. Pour the dressing over the vegetables and lightly toss to combine. Serve with a sprinkle of almonds and some additional herbs.
Recipe by Scaling Back at