ROMANESCO WITH GREEN OLIVES AND CAPERS

INGREDIENTS:
  • 1 large or 2 medium heads romanesco (about 2 pounds)
  • 3/4 cup brine-cured green olives, pitted
  • 2 tablespoons capers
  • 4 tablespoons fresh Italian parsley leaves
  • Grated zest of 1 lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher or sea salt
  • 1 tablespoon lemonjuice
  • 4 large cloves garlic, peeled

DIRECTIONS:
 

  1. Cut the romanesco into small florets and soak in ice water to cover for 20 minutes. Meanwhile, chop together the olives, capers, 3 tablespoons of the parsley, and the lemon zest. In a small pot, heat the oil and red pepper flakes over medium-low heat until hot. Remove from the heat and stir in the olive mixture, 1/2 teaspoon salt, and the lemon juice. Set aside.
  2. Bring a large pot of salted water to a boil. Drain the romanesco, drop it into the boiling water with the garlic cloves, and cook the florets until just tender, 3 to 5 minutes. Drain well. Chop the cooked garlic with the remaining 1 tablespoon parsley, place in a large bowl, add the florets and olive-caper dressing, and toss well. Taste and adjust with salt, red pepper flakes, and lemon juice. If serving at room temperature, adjust seasoning again before serving.