Gastography

This hearty warm salad makes a great weeknight meal. It’s light but filling and the warm roasted veg really hits the spot. Vegetarian, vegan, gluten-free & paleo-friendly.

Romanesco, Radicchio & Yellow Pepper Salad with Tarragon Vinaigrette & Avocado

1 head romanesco
1/2 head radicchio
1 yellow pepper
5 scallions
1/4 c. blanched, slivered almonds
Big hand parsley
1 avocado
Olive oil
Coconut oil
Salt & pepper to taste

For the vinaigrette

1 Tbsp. white wine vinaigrette
2 Tbsp. fresh tarragon, chopped
1 tsp. honey
3 Tbsp. grapeseed oil
Salt & pepper to taste

Turn your broiler onto high while you separate the romanesco into pretty little florets. Alternately, you can chop the romanesco. Sprinkle with a little olive oil and salt & pepper. Broil 10 minutes, flip and broil an additional 10 minutes until softened and browned.

While your romanesco is going, halve and slice the radicchio; chop the yellow pepper; and slice the scallions. Heat a large pan over medium heat with a Tablespoon of coconut oil and add the veggies, reserving the dark green scallion tops for another use. Sautee until the veggies are browned and softened. If you want a little char on your radicchio, kick the heat up a notch – charred radicchio is fabulous. Salt & pepper to taste.

While that is kicking, toast your almonds in a dry pan. Remove from the heat and chop.

Chop the parsley and scallion tops and set aside.

Make your vinaigrette. Whisk all vinaigrette ingredients together – salt & pepper to taste.

When the romanesco is done, add to the veggies in the pan. Turn off the heat. Chop the avocado and add to the mix, along with the almonds and parsley scallion mixture. Toss to combine and drizzle the vinaigrette over top. Toss again and taste for seasoning.

Serves 2 for dinner + 1 for lunch.