When you don't know what to do with that gorgeous head of romanesco that you picked up at the farmers market...make this!
For the Salad:
3 cups thinly sliced Romanesco florets
3 cups chopped zucchini (peeled)
3/4 cup chopped parsley
3/4 cup chopped cilantro
1/2 cup chopped dill
1/3 cup diced sweet onion
2 tablespoons fresh thyme leaves
Toss all ingredients in a large bowl.
For the Dressing:
1/2 cup cold pressed olive oil
1/4 cup fresh lemon juice
3 cloves of garlic, minced
1 teaspoon Himalayan salt
1/2 teaspoon crushed chili pepper
Whisk all ingredients together and pour over salad.