Romanesco Vegetable Salad

Place the egg in lightly boiling water and simmer on low heat for about ten minutes. Rinse with cold water and leave to cool.

In the meantime, divide the romanesco into not too small roses, halve the larger ones lengthwise. Cut out balls from the kohlrabi with a ball cutter. Scrape the carrots under running water, halving the larger ones lengthwise. Cut the olives into rings.

Boil a little water. Season lightly with salt and pour in Romanesco and carrots. Cook for five to seven minutes until crisp, adding the kohlrabi balls just before the end of the cooking time. Scoop out the vegetables.

Whisk the sauce ingredients until creamy. Pour over the cooked vegetables and marinate for five to ten minutes.

Chop lettuce and divide evenly among plates. Arrange vegetable salad on top. Finely dice the egg with the egg harp and spread evenly over it. Add olives and garnish with chives.

Wholemeal crispy sticks go well with this.

Tip: You can use the vegetable broth for a soup the next day or freeze it for later use. Romanesco can be cooked in the same way in a steamer, but then it has a very intense flavor.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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