Seared Romanesco with Purple Ninja Radish-Apple Salsa & smashed Potatoes
This vibrant dish combines the nutty flavors of seared Romanesco with the tang of Caesar dressing, the crunch of radish-apple salsa, and crispy potatoes for a perfect balance of textures and tastes.
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Ingredients
Caesar Dressing:
6 anchovies
2 cloves garlic
6 dashes Worcestershire sauce
1 tbsp Dijon mustard
2 eggs
Salt & pepper, to taste
½ cup Parmesan cheese, grated
Juice of 1–2 lemons
2 cups vegetable or canola oil
Radish-Apple Salsa:
4 radishes, finely diced
1–2 apples, finely diced
2 garlic cloves, macerated
1 shallot, macerated
Red wine vinegar (for maceration)
½ bunch cilantro, chopped
Olive oil
Salt & pepper, to taste
Other Components:
½ cup pine nuts
1 head Romanesco, quartered with the core intact
Ice bath (for blanching)
¼ cup chives, finely minced
¼ cup capers, dried
Oil for frying (high smoke point, such as canola or vegetable)
Stale bread (for breadcrumbs)
1 head Blonde Frisée™, cleaned and dried
Olive oil & red wine vinegar (for dressing frisée)
6–8 new potatoes, blanched until fork-tender
Butter (for searing potatoes and Romanesco)
Shaved Parmesan, for finishing
Instructions
1. Make the Caesar Dressing
In a blender, combine anchovies, garlic, Worcestershire sauce, Dijon mustard, eggs, salt, pepper, Parmesan cheese, and lemon juice.
Blend until smooth, then slowly drizzle in the vegetable or canola oil while blending to emulsify. Set aside.
2. Prepare the Potatoes
Blanch the new potatoes in salted water until fork-tender. Drain and set aside.
3. Make the Radish-Apple Salsa
Macerate the garlic and shallot in red wine vinegar for about 5 minutes.
Finely dice the radish and apple.
Mix with chopped cilantro, olive oil, salt, and pepper. Set aside.
4. Toast the Pine Nuts
Preheat oven to 325°F (163°C).
Spread pine nuts on a baking sheet and roast for about 6 minutes or until golden brown. Set aside.
5. Prepare the Romanesco
Cut the Romanesco into quarters, keeping the core intact.
Blanch in salted boiling water until tender but still crisp.
Immediately transfer to an ice bath to stop the cooking process.
6. Prepare Additional Toppings
Finely mince chives.
Pat dry the capers.
Heat oil in a frying vessel to 365°F (185°C) and fry the capers until crispy. Drain on paper towels.
7. Make the Breadcrumbs
If using stale bread, blend in a food processor or finely chop.
Toss with olive oil and bake at 325°F (163°C) until golden and crunchy. Set aside.
8. Sear the Romanesco
Heat a pan over medium-high heat with oil.
Sear the Romanesco on all sides until golden brown.
Add a knob of butter and spoon it over the Romanesco to enhance the flavor.
9. Prepare the Frisée
Wash the Blonde Frisée™ under cold water and dry thoroughly.
Toss with olive oil and red wine vinegar.
10. Crisp the Potatoes
Gently smash the blanched potatoes and season with salt and pepper.
Heat a sauté pan with oil and butter.
Sear the potatoes on both sides until crispy and golden brown.
11. Assemble the Dish
Spread a generous amount of Caesar dressing on a plate.
Add the crispy new potatoes and seared Romanesco.
Top with radish-apple salsa, baby blonde frisée, fried capers, minced chives, toasted pine nuts, and breadcrumbs.
Finish with a generous amount of shaved Parmesan.
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Recipe by Kean McCabe of Earth and Oven. Give Earth and Oven a follow on Instagram here!
