David Reinfurt, FRACTAL SALAD
- 1 head Romensco
- (Plenty of) thinly sliced almonds
- 2 Meyer lemons
- Flaked sea salt
- Olive oil
This is a salad that looks and eats like its name.
- Romensco is common in Rome, less so elsewhere. It is something like a cross of broccoli and cauliflower (occasionally sold as “broccoflower”) and has a recursive, Fibonacci-related spiral structure. The pattern recurs at multiple scales when sliced. So! Cut the Romensco in whatever way seems to maximize the pattern recursion and chop to approximately half-finger-sized pieces with some variation. Use your judgment and/or mathematical intuition.
- Halve the lemons, and juice completely. Combine chopped Romensco in a large glass bowl with all of the lemon juice and quite a bit of salt. Massage the fractals with your hands gently to work in the salt and lemon juice. Cover bowl and let sit for at least 15 minutes.
- Heat sliced almonds in a pan (cast iron works best) until lightly roasted to burnt. Remove hot almonds directly from pan and combine with Romensco in the glass bowl (should lightly sizzle). Add plenty of olive oil and mix.
(Makes a good pair with CACIO E PEPE.)