Romanesco Skillet salad

Romanesco Skillet Salad

By Mueller Market Chef Julia Whitehorn

Market Ingredients:

• 3–4 heads romanesco - Bernhardt’s Farm

• 6-7 small sunchokes (rinsed and clean) - Emadi Acres Farm

• 1 bunch cilantro - Emadi Acres Farm

• 2-3 sliced Thai chilis - Munkebo Farm

• 4 tbs “Rooting For You” dressing - Cultured Carrot

Other Ingredients:

• 3 tbs olive oil

• 1 tsp salt

• 1 tsp pepper

• 2 tbs apple cider vinegar

Directions

1. Heat a large skillet set to medium high heat, keeping to the side.

2. Cut or gently break up romanesco heads into florets and add to bowl.

3. Thinly slice sunchokes lengthwise and add to the bowl of romanesco with 2 tbs of olive oil, 1 tsp salt and 1tsp pepper. Toss to fully combine.

4. Transfer everything into the heated skillet and cover to cook (15-20 mins).

5. In the meantime, make the vinaigrette by plucking off cilantro leaves and adding them to bowl with sliced Thai peppers, 2 tbs carrot tahini dressing and 2 tbs apple cider vinegar.

6. Once the romanesco and sunchokes have slightly browned and are fork-tender, remove from heat and immediately toss with the vinaigrette.

7. Serve warm and enjoy!