This salad makes a delicious introduction to Romanesco, an edible flower bud similar to cauliflower. Recommended by Active Registered Dietitian & Personal Trainer Leah Golden.


For the Salad
1 head organic Romanesco
2-3 strips pasture-raised bacon (optional)
1/4 cup hazelnuts
For the Dressing
1 Tsp mustard
2 Tbsp olive oil
1 Tsp honey
Salt, to taste
Freshly ground pepper, to taste


  1. Combine all of the dressing ingredients in a small bowl and thoroughly mix with a fork; set aside.
  2. Separate the Romanesco into bite-sized florets.
  3. Boil the florets in salted water for 7-8 minutes, or until tender. Drain into a colander and immediately place into an ice bath (to retain the dark color).
  4. Over medium heat, fry the bacon and remove onto paper towel, leaving the grease in the pan.
  5. Gently toast the hazelnuts over low heat in the remaining bacon grease.
  6. Mix the Romanesco, bacon and nuts in a serving bowl and pour the dressing over top; toss to combine. Serve immediately.