Italian Romanesco Cauliflower Salad

Ingredients and Weight:

• Romanesco cauliflower (1 medium, about 1 pound)
• Red onion (1/2 medium, about 4 ounces)
• Celery (1 stalk, about 4 ounces)
• Black olives (1/2 cup)
• Capers (1/4 cup)
• Parsley (1/4 cup, chopped)
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Cut the Romanesco cauliflower into bite-sized florets.
2. Thinly slice the red onion and celery.
3. Pit and slice the black olives.
4. Drain and rinse the capers.
5. In a large bowl, combine the cauliflower, red onion, celery, black olives, and capers.
6. Sprinkle with salt and pepper to taste.
7. Toss to combine.
8. Garnish with chopped parsley.

Nutritional Information:

• Calories: 120 per serving (1 cup)
• Fat: 6 grams
• Protein: 5 grams
• Carbohydrates: 15 grams
• Fiber: 4 grams

Dish Characteristics:

• Colorful and vibrant
• Crunchy and flavorful
• Healthy and refreshing

User Comments:

• "This salad is a delightful blend of flavors and textures."
• "The Romanesco cauliflower gives it a unique and eye-catching look."
• "It's a perfect side dish or light lunch."
• "I love the combination of sweet and savory ingredients."
• "It's easy to make and can be customized to your liking."

Special Precautions and Tips:

• Use a sharp knife to cut the cauliflower and red onion for even slices.
• If you don't have black olives, you can substitute green olives.
• Add a squeeze of lemon juice or a drizzle of olive oil for extra flavor.
• This salad is best served chilled.