Curried Romanesco with Slivered Almonds and Golden Raisins
2016-06-03 15:31:24
Serves 6
Romanesco and curry make a wonderful pairing in this fragrant side dish!
Ingredients
- 1 head Romanesco, cut into florets
- 1/4 cup olive oil
- 1 cup slivered almonds, toasted
- 1/2 cup golden raisins
- 1/2 cup curry vinaigrette (recipe follows)
- Kosher salt and freshly ground pepper
Curry oil
- 1/2 cup sunflower oil, plus 1 tablespoons
- 1/2 tart apple, cored and coarsely chopped
- 1/2 small onion, coarsely chopped
- 1 tablespoons tumeric
- 1/2 tablespoon curry powder
Vinaigrette
- 1/2 tablespoon whole-grain Dijon mustard
- 1/2 tablespoon honey
- 1 tablespoon apple cider vinegar
- juice of 1/4 lemon
- 1/2 tablespoon orange juice
- Kosher salt and freshly ground pepper
Instructions
- Prepare the curry oil: Put a small pot over medium-low heat and coat with 1 tablespoons of the sunflower oil. When the oil is hot, add the apple and onion. Cook and stir until soft and fragrant, 2 to 3 minutes. Stir in the turmeric and curry, and cook until the spices begin to darken slightly, about 1 minute, taking care not to allow the spices to burn. Pour in the remaining 1/2 cup of oil and stir everything together. Increase the heat to medium and bring the oil to a boil. Boil for 1 minute then remove the oil from the heat and allow to cool to room temperature. Strain the oil into a container to discard the pieces of apple and onion.
- Prepare the vinaigrette: In a mixing bowl combine the mustard, honey, vinegar, lemon, and orange juices. Gently blend with a whisk; season with salt and pepper. Pour in the oil all at once and lightly whisk until the ingredients just come together; this is not emulsified vinaigrette. Pour the vinaigrette into a jar and shake it up just before you are ready to dress the salad. Keep any leftover vinaigrette covered in the refrigerator for up to 1 week.
- Prepare the Romanesco: Put the Romanesco on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast for 25 to 30 minutes until tender and slightly charred, shaking the pan from time to time. Put the roasted Romanesco in a mixing bowl; add the almonds and raisins. Toss with enough of the curry vinaigrette to evenly coat. May be served warm, cold, or at room temperature.
Adapted from The Lemonade Cookbook
Adapted from The Lemonade Cookbook
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