La Huerta is being generous with Romanesco; which is "forcing" us to include it in many dishes. One of the last ones we tried was this light warm salad of romanesco and cantharellus, an orange mushroom that becomes a fantastic accompaniment to many dishes at this time of year.
We combine like this in the same dish two seasonal ingredients that the earth gives us. A simple and quick dish to prepare, which can become a great dinner. The romanesco is enough to boil it a couple of minutes; thus and after sautéing it will continue to maintain its original color and crisp texture.
Warm cantharellus and romanesco salad
This warm romanesco and chanterelle salad allows us to combine two wonderful ingredients that the earth gives us this season.
Author María
Recipe type: Salads
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 10 clean romanesco flowers
- 6 handfuls of chanterelles clean and dry
- 1 garlic clove
- Sal Island
- Freshly ground black pepper
- Chopped parsley
- Olive oil
Preparation
- In a pot with plenty of salty water, we cook the romanescu for 2-3 minutes from the first boil.
- In a frying pan, we heat 3 tablespoons of olive oil. Add the whole garlic clove and when it begins to take color, add the chanterelles. Sauté 3-4 minutes.
- We add the romanesco flowers, we salt and we take a few laps.
- We serve the salad warm with a little chopped parsley.
Nutritional information per serving
Calories: 70