Marinated Romanesco on Field Salad

Ingredients

• 500 g small Romanesco (1 small Romanesco)
• 300 g medium carrots (2 medium carrots)
• Salt
• 2 limes
• 1 tbsp liquid honey
• 100 ml carrot juice
• 2 tbsp walnut oil
• 100 g chanterelle mushrooms
• 100 g red field salad
• 100 g green field salad
• 0.5 bunch Parsley

Instructions

1. 1.

   Wash and trim the Romanesco, then cut into small florets. Wash, trim, peel, and quarter the carrots lengthwise.

2. 2.

   Bring salted water to a boil in a pot. Blanch the Romanesco and carrots for about 5 minutes until just tender, then drain well in a sieve.

3. 3.

   Halve the limes and squeeze out the juice. Whisk lime juice with honey, salt, and carrot juice in a large bowl. Beat the walnut oil with a whisk to emulsify.

4. 4.

   Toss the drained vegetables into the dressing, cover with plastic wrap, and let marinate for at least 15 minutes, stirring occasionally.

5. 5.

   Meanwhile, clean, trim, and thinly slice the chanterelle mushrooms using a vegetable peeler.

6. 6.

   Wash, dry, and pat the field salad, then divide among four plates.

7. 7.

   Chop fresh parsley finely. Arrange the marinated vegetables on the salad, top with sliced mushrooms, and sprinkle with parsley.