Vegetable Salad recipe from The Black Pig restaurant on Bridge Avenue
For the Dressing:
- 1 cup Roasted Red Pepper
- 1 each Ancho chili, rehydrated and chopped
- 1 cup Parsley, chopped
- 2 Tbsp Sherry Vinegar
- 1 Tbsp Honey
- 1 tsp Dijon mustard
- 2 cloves Roasted Garlic
- 1 Tbsp Salt
- 1 cup Neutral Oil (canola)
For the Vegetables:
- 3 cups Romanesco florets
- 2 cups Zucchini, large dice
- 1 bunch Fresh Oregano
- 2 Tbsp Crumbled Feta
- 2 Tbsp Hazelnuts, toasted and crushed
- 1 Tbsp Butter
- TT salt
The first thing you will want to do is bring a pot of water to a boil. Add a liberal pinch of salt to the blanching water.
*Blanching the romanesco helps it cook more evenly and more quickly later on when we roast it.
Next, you will want to cut the romanesco down into bite-sized florets. When the water is boiling blanch the romanesco for one minute. Immediately strain the romanesco out and shock in ice water. Once it is chilled, drain at pat dry with a towel.
For the dressing add all the ingredients besides the oil to a blender and blend until as smooth as possible (scraping down the sides of the blender as needed)
While the blender is running, slowly drizzle the oil into the pepper mixture until the dressing is thickened to your desired consistency. Taste the dressing making sure it doesn’t need any additional salt or vinegar.
*This dressing it was written to be a simple emulsification but if it separates before you use it that is fine, you can just give it a quick mix before using
Heat a cast iron pan over medium heat until it is very hot.
*You can use a normal metal pan if a cast iron pan is unavailable. I like to use heavy bottomed pots and pans for this because they tend to heat more evenly and retain heat better giving you a better and more controllable roast on the vegetables.
When the pan is hot add 2 Tablespoons of grapeseed oil.
Once the oil is very hot add your romanesco and large diced zucchini to the pan. The key is to move the vegetables as little as possible. This allows you to develop color and flavor but not overcooking your vegetables.
When you have achieved a nice golden brown roast on one side your vegetables cut the heat, add 1 Tablespoon of butter and 1 bunch of oregano. Stir continuously until butter is melted and coats the vegetables. Salt to taste.
Use a slotted spoon to remove the vegetables leaving behind any excess oil and/or butter.
Now that you have your roasted vegetables you can go about using the dressing in a couple different ways, you find which way you like best: You can put the dressing down first and pile the vegetables on top, you could toss the vegetables with the dressing like a salad, or you can drizzle the dressing all over the top of the vegetables.
Finish by garnishing with something salty, something crunchy, and something herbaceous- I like to use feta, toasted hazelnuts, and more pickled oregano.
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