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  Romanesco Orange Salad


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 INGREDIENTS
2 cups Romanesco, broken into florets
1 Tablespoon olive oil
1/2 cup toasted pecans, chopped
1/3 cup fresh orange juice
Flaky salt to taste

DIRECTIONS
Preheat oven to 400 degrees.
Toss Romanesco with olive oil. Place florets in one layer on baking sheet.
Bake 30-40 minutes, turning once, until lightly charred and still crunchy.
Move florets from baking sheet to cutting board. Coarsely chop with large knife.
Place chopped florets in serving bowl with pecans and orange juice.
Stir well. Add salt and stir again. Serve immediately or at room temperature.
Cover and refrigerate leftovers.

Copyright © 2020 Stefanie Samara Hamblen