California Farm Romanesco Florets and Sardine Salad

Name: California Farm Romanesco Florets and Sardine Salad
Yield: 2 people, 2 luncheon salads
Cuisine: American
Ingredients: 1/2 head romanesco florets; 1 can whole sardines in oil; 1 cup tomatoes, diced; 1 leaf butter lettuce; 1 Tbs trimmed watercress; 1 Tbs capers; 1 Tbs vinegar; 1 cup sliced persian cucumbers; Pepper to taste

Hobby Horseman @HobbyHorseman

California, United States

Steamed romanesco florets, tomatoes, butter lettuce, fresh watercress, capers, canned sardines in oil, and persian cucumbers make a wonderful salad dinner. We used the sardine oil, the vinegar from the capers and fresh lemon juice to make the dressing.

#GoldenApron23

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Under half an hour.

2 people, 2 luncheon salads

1/2 headromanesco florets
1 canwhole sardines in oil
1 cuptomatoes, diced
1 leafbutter lettuce
1 Tbstrimmed watercress
1 Tbscapers
1 Tbsvinegar
1 cupsliced persian cucumbers
Pepper to taste
Equipment: pan with steamer and lid
Cost: sardine 33 cents, florets 50 cents, tomato 25 cents, other 20 cents, $1.28 luncheon salad

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Steps

Under half an hour.

1

Steam the romanesco florets 10 minutes, rinse with cold water to cool.
2

Wash and trim the watercress
3

Cut the tomatoes the size of the florets.
4

Open a can of whole sardines, split in half, remove any bone and place two sardine halves on butter lettuce per plate. Use the sardine oil for salad dressing.
5

Add juice of one fresh lemon for salad dressing.
6

Slice persian cucumbers with fresh ground pepper and add for decoration
7

Arrange sardine on top of salad. Decorate with capers and cucumbers. Serve.

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Hobby Horseman @HobbyHorseman

on October 13, 2023 10:03

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.