VERONICA ROMANESCO SALAD WITH BACON

Veronica Romanesco Salad With Bacon image

Provided by COOKGIRl

Categories Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 12

1 head romanesco, chopped into 1 1/2-inch chunks (about 1 pound)
3 slices bacon, crisply cooked
1/2 cup shallot, roasted and diced
1/2 cup fresh basil leaf, choppped
1/3 cup walnuts (hazelnuts=filberts) or 1/3 cup hazelnuts, roasted (hazelnuts=filberts)
3 tablespoons prunes, cut into bite size pieces (raisins, dried apricots or currants can be substituted)
1/3 cup olive oil
2 garlic cloves, roasted (for less pronounced garlic flavor use elephant garlic or roasted garlic)
2 tablespoons champagne vinegar
1/4 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons fresh lemon juice

Steps:

Preheat oven to 400 degrees.
Wrap the whole, unpeeled shallots and unpeeled garlic cloves in aluminum foil. Roast the shallots and garlic in the oven at 400 degrees for about 15 minutes or until softened. Cool; dice onion, peel and mince garlic.
In the meantime, crisply cook the bacon on medium heat. Set aside to drain on paper towel and cool, then chop into bite-sized pieces.
Toast the nuts lightly and set aside to cool.
Blanch the romanesco in boiling water for 2-3 minutes but no longer. Immediately drain and rinse with cold water to stop the blanching process.
In a small non-reactive bowl combine the salad dressing ingredients and blend using an immersion blender. Adjust seasoning if necessary.
In a large salad bowl combine the blanched romanesco with the roasted shallots, bacon, basil leaves, roasted nuts, dried fruit of choice and salad dressing.
Toss to coat well and marinate for at least 2 hours but up to 6 hours.
Best eaten within 24 hours.

Nutrition Facts : Calories 338.8, Fat 32.1, SaturatedFat 5.6, Cholesterol 11.6, Sodium 290.6, Carbohydrate 10.9, Fiber 1.5, Sugar 3.4, Protein 4.4