Grilled zucchini ribbons, beautiful romanesco, and a light lemon garlic vinaigrette come together to make this gorgeous summer salad. Fresh and zingy!
Ingredients
1 head romanesco cauliflower
1½ large zucchini, cut into ribbons
A handful of cherry tomatoes
VINAIGRETTE
1 clove garlic, minced
1 tbsp Meyer lemon juice
½ tsp Meyer lemon juice
1 tbsp apple cider vinegar
1½ tbsp olive oil
¼ tsp honey
Salt and freshly ground black pepper, to taste
Instructions
Break romanesco into large florets and place in a heatproof plate. Season with salt and pepper.
Put the plate of romanesco in a steamer. Over high heat, steam the romanesco for 10 minutes, beginning the timer after the water comes to a boil.*
While the romanesco is cooking, preheat an electric or barbeque grill. Once fully heated, lay a layer of zucchini ribbons onto the grill, season with salt and pepper, and grill until char marks develop and ribbons are cooked through, about 3 to 5 minutes.
To make the vinaigrette dressing, whisk all the ingredients together in a small mixing bowl, or shake in a sealed jar.
Once romanesco and zucchini finish cooking, arrange on a large serving plate. Top with some halved and some whole cherry tomatoes and serve with the lemon garlic vinaigrette.
Notes
*Alternatively, the romanesco can be cooked on the grill or in the oven.
Recipe by Radiant Rachels at https://radiantrachels.com/grilled-zucchini-ribbons-romanesco-salad/