Romanesco-kidney Bean Salad With Honey-lime Dressing

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 head romanesco
• 1/2 lb kidney bean, cooked, drained
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon orange peel, grated
• 3 tablespoons olive oil
• 1 teaspoon fish sauce
• 1 tablespoon hazelnuts
• salt, to taste
• white pepper, to taste
• 1/2 bunch parsley, chopped

Recipe

• 1 divide the romanesco, cauliflower or broccoli into florets and steam until just soft, about 15 minutes.
• 2 let cool until just slightly warm, combine with the kidney beans in a large bowl.
• 3 while cooling the romanesco, lightly toast the nuts in a hot pan without adding oil, then roughly chop the toasted nuts.
• 4 to make the dressing, stir together lime juice and honey, add fish sauce, then slowly drizzle in the olive oil and stir until smooth.
• 5 add grated orange peel and combine salad with the dressing.
• 6 add salt and white pepper to taste.
• 7 add chopped parsley.
• 8 serve at room temperature.