Finely grating romanesco with a box grater results in small, tender granules that evoke couscous.  This romanesco salad is citrusy, fresh & herby.  It’s a great light side for rich seafood like lobster, scallops, halibut cheeks.  We served it with seared sea scallops.

Of course, since the “couscous” is made from a vegetable rather than wheat, it’s also a gluten free alternative.

Ingredients
1 Head of Romanesco
1 Medium Shallot, minced
¼ cup Champagne Vinegar
¼ cup of Water
¼ Fennel Bulb, diced
1 tsp Fresh Rosemary, chopped
3 tbsp Fennel Fronds, chopped
3 tbsp Fine Extra Virgin Olive Oil (we used Planeta Olive Oil)
1 tbsp Orange Juice
Salt & Pepper

Garnish:
Orange Supremes (How to Cut Supremes)
Chopped Fresh Chives
Additional Extra Virgin Olive Oil

Directions:
1. Cut the romanesco into thick slices, including the stem.  Using the stem portion of each slice as a handle, grate the florets off using the small holes on a box grater.

2. Add ½ tsp of salt to the bowl with the grated romanesco and let sit for about 15 minutes to draw out the moisture.

3. In a frying pan combine the vinegar and water.  Add the minced shallots, rosemary and fennel bulb. Cook over medium heat until the liquid has almost completely evaporated.

4. Squeeze the moisture out of the romanesco.  Add to the dry romanesco the shallot-fennel mixture, orange juice, extra virgin olive oil and the fennel fronds.  Toss to combine.  Taste & add salt & pepper as necessary.

5. Garnish with the orange supremes (whole or chopped), chives and additional olive oil.  Serve.

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