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🍽️ Romanesco Salad with Porcini Mushrooms and Lime Dressing

125 kcal · 30 min · 4 servings

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 porcini mushrooms
• 100 g red lamb's lettuce
• 100 g green lamb's lettuce
• 0.5 bunch parsley

Instructions

1. 1. Rinse the Romanesco under running water.
2. 2. Break the Romanesco into small florets.
3. 3. Wash the carrots thoroughly.
4. 4. Peel the carrots.
5. 5. Cut the carrots lengthwise into four strips.
6. 6. Fill a pot with water and add some salt.
7. 7. Bring the salted water to a boil.
8. 8. Add the Romanesco and carrots to the boiling water.
9. 9. Cook the vegetables for about 5 minutes until tender-crisp.
10. 10. Drain the vegetables in a colander.
11. 11. Let the vegetables drain well.
12. 12. Cut the limes in half.
13. 13. Squeeze the juice from the lime halves.
14. 14. Take a large bowl.
15. 15. Pour the lime juice into the bowl.
16. 16. Add the carrot juice to the bowl.
17. 17. Add the honey to the bowl.
18. 18. Add the salt to the bowl.
19. 19. Whisk the ingredients in the bowl vigorously.
20. 20. Take a whisk.
21. 21. Add the walnut oil.
22. 22. Whisk the walnut oil into the marinade.
23. 23. Add the drained vegetables to the marinade.
24. 24. Gently toss the vegetables to coat them with the marinade.
25. 25. Cover the bowl with plastic wrap.
26. 26. Let the vegetables marinate for at least 15 minutes.
27. 27. Stir the vegetables occasionally during the marinating time.
28. 28. Clean the porcini mushrooms carefully.
29. 29. Trim the porcini mushrooms.
30. 30. Take a vegetable peeler.
31. 31. Slice the porcini mushrooms into paper-thin slices using the peeler.
32. 32. Trim the corn salad.
33. 33. Wash the corn salad.
34. 34. Spin-dry the corn salad.
35. 35. Take four plates.
36. 36. Divide the corn salad among the plates.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Pluck the parsley leaves from the stems.
40. 40. Finely chop the parsley leaves.
41. 41. Take the marinated vegetables.
42. 42. Arrange the marinated vegetables on top of the corn salad.
43. 43. Distribute the porcini slices over the vegetables.
44. 44. Sprinkle the dish with the chopped parsley.

Nutrition per serving

• kcal: 125
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 11 g