INSALATA DI CAVOLO ROMANO, QUINOA, UOVA E CAPPERI or SALAD WITH ROMANESCO CABBAGE, QUINOA, EGG AND CAPERS

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Busy day today but it is nice with a change sometimes. I mean there are different types of busyness, fun busy and just plain boring busy and today it’s fun busy. After many, many years with old and inherited sofas I have bought 2 large, new ones. With enough space for all 5 of us. The dog stays on the floor but I know that he takes a snooze in them when we’re not there, I can tell when because he looks so incredibly guilty. I have bought the sofas but now we have to wait for 2 weeks until they arrive. I bet I will be able to ‘invent’ a lot of new and nice dishes while I’m stretched out on one because that’s the way I cook the best!

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I can never resist Romanesco cabbage, it is so beautiful and it looks so scientific with all the fractals but oh so difficult to shoot, the photos never really manage to show what it really looks like. On the other hand, it doesn’t matter that much when you eat it, does it?

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INSALATA DI CAVOLO ROMANO, QUINOA, UOVA E CAPPERI or SALAD WITH ROMANESCO CABBAGE, QUINOA, EGG AND CAPERS

1 head of Romanesco cabbage
2 eggs
100-150 ml / 0.42-0.63 cup quinoa
1-2 tbsp capers
Balsamic vinegar but any kind goes
Salt
Olive oil

– Hard boil the eggs and then, when they have cooled down, you chop them.
– Rinse and cook the quinoa in salted water, it takes about 15 minutes.
– While it is boiling, steam the Romanesco cabbage that you have previously divided into small florets.
– Mix the vinaigrette.
– When the cabbage is ready, you mix it with the quinoa and the capers in a bowl. Check if you need to add salt and put the chopped eggs on top.
– Pour the vinaigrette over it all and serve!

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