Romanesco Wedge Salad with Crème Fraîche Dressing
A refreshing take on the classic wedge salad, this wedge is cut from a head of striking Romanesco, a cauliflower-like beauty with the perfect shape to capture and hold a tangy creme fraiche dressing with herbs and feta.
Servings: 4
Calories: 99kcal
Equipment
- 1 3 qt soup pot
Ingredients
- 1 head Romanesco can sub cauliflower
- 1/2 cup creme fraiche can sub sour cream or whole fat yogurt
- 2 oz feta cheese
- 1/2 cup mixed fresh herbs parsley, dill, basil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper to taste plus 1 tsp for blanching Romanesco
- 4 radishes for garnish- plain or watermelon
Instructions
Prepare the romanesco wedges - 20min
- Bring a pot of water to a boil and add tsp salt.
- Cut Romanesco into 4 wedges and use tongs to place in boiling water, turning occasionally, until slightly tender (just 5 minutes).
- Remove blanched Romanesco from water and place in bowl of ice water to stop cooking and cool for 5 minutes.
- Use tongs to remove chilled Romanesco wedges from ice water, place on clean kitchen towel or paper towels to drain excess water, then place on platter or individual plates for serving (can also do this ahead and chill until ready to serve).
Make dressing and serve - 5min
- Rinse and chop the fresh herbs together, fairly finely.
- Whisk 2 tbsp of water into the 1/2 cup of creme fraiche, then stir in the crumbled feta and chopped fresh herbs, salt, pepper, onion and garlic powder. Adjust seasonings after tasting.
- Drizzle dressing over individual wedges or serve all wedges on one platter with dressong drizzled and serve at table. Garnish with radish slices.
Nutrition
Calories: 99kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 177mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 11mg | Calcium: 111mg | Iron: 1mg | Magnesium: 10mg | Net Carbohydrates: 2g