Color, Crunch, and Calcium: A Recipe for Rabe and Romanesco Salad

The Nines, A Luxury Collection Hotel in Portland, Oregon, is also home to the modern steakhouse Urban Farmer. As part of Chefs Travel week, chef Matt Christianson shared his favorite spots in Portand and this recipe, which appeared in The Luxury Collection Epicurean Journeys cookbook.

PORTLAND, Oregon – At Urban Farmer, the summer bounty of the Pacific Northwest brings its surprises. Romanesco is a specialty broccoli that brings both visual appeal through nature’s symmetry and sweet crunch from the summer sun.

RABE AND ROMANESCO SALAD WITH ENGLISH MUFFIN CROUTONS

Serves eight

Suggested wine: WillaKenzie Estate Pinot Noir Pierre Léon (Washington, USA)

INGREDIENTS

8 oz. Romanesco broccoli, broken into florets
8 oz. broccoli rabe, roughly chopped
1 1/2 egg yolks
1/4 c. roasted garlic purée
2 Tbsp. Dijon mustard
1/2 tsp. red chili flakes
3 Tbsp. red wine vinegar
1/2 Tbsp. kosher salt
1 Tbsp. chopped fresh oregano
1 1/4 c. vegetable oil
1 c. extra virgin olive oil, plus more for drizzling
1 head petite romaine heart, chopped into large chunks
2 oz. chopped basil
English muffins, diced and toasted, for croutons

PREPARATION

1. Blanch Romanesco broccoli and rabe separately in boiling water until just tender. Plunge into ice water to stop the cooking. Drain well.

2. Whisk together egg yolks, garlic purée, mustard, chili flakes, vinegar, salt, oregano, vegetable oil, and olive oil.

3. Toss Romanesco broccoli, rabe, lettuce, and basil with enough dressing to coat well. Place the English muffin croutons on top. Finish with sea salt and an extra drizzle of extra virgin olive oil.

TIME TO START COOKING

Buy The Luxury Collection: Epicurean Journeys, by Joshua D. Stein (Amazon).

BUT WAIT, THERE'S MORE

Chef Christianson's Little Black Book for Portland
18 Cookbooks to Inspire Your Wanderlust
Travel at Home: More Global Recipes

Reprinted by permission from The Luxury Collection: Epicurean Journeys, by Joshua D. Stein, Assouline Publishing 2014.