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+ servings

Romanesco Salad with Israeli Couscous, Mushrooms, and Asparagus

Course Appetizer, Main Dish, Salad
Cuisine American, Middle Eastern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 portions


  • 1 head Romanesco Broccoli
  • 1/2 cup Israeli couscous aka ptitim
  • 12 spears asparagus medium thick
  • 1 pack beech mushrooms
  • 3 tbsp pesto ramps or wild garlic
  • 1 tbsp avocado oil
  • 1 tbsp walnut oil
  • 1/4 tsp black pepper freshly ground
  • 1 tsp kosher salt adjust to your taste


  • Fill a large pot with water and bring it to boil. Fill a small saucepan with 1 cup of water and bring it to boiling.
  • When water starts boiling in a saucepan, add 1/2 cup dry Israeli couscous, season with a pinch of salt pepper, stir, and cook on low heat for 15 minutes. When done, turn off the heat and stir with 1 tsp of avocado oil and 1 tbsp of pesto. Let cool to the room temperature.
  • Cut off Romanesco florets. Slice large ones in half. Snap off woody asparagus bottoms. When water starts boiling in the large pot, make it sea-salty and blanch Romanesco florets and asparagus spears for 2 minutes on high heat. Transfer them to a bowl and toss with walnut oil and 2 tbsp pesto. Let cool to the room temperature and slice asparagus into bite-size pieces.
    Romanesco florets
  • Cut off just enough of the base to separate the mushrooms. Season and saute them on high heat with 2 tsp of avocado oil, stirring, for about 2-3 minutes.
    Breech Mushrooms
  • Combine all the ingredints, toss, season to your taste and serve.


Romanesco broccoli, also known as Roman cauliflower, Broccolo Romanesco, Romanesque cauliflower or simply Romanesco is an edible flower bud of the species Brassica oleracea. First documented in Italy, it is chartreuse in color. Romanesco has a striking appearance because its form is a natural approximation of a fractal. When compared to a traditional cauliflower, its texture as a vegetable is far more crunchy, and its flavor is not as assertive, being delicate and nutty.
The Romanesco has been grown in Italy since the 16th century.wiki
Bärlauch (Wild Garlic) Pesto
How to Cook Asparagus