Meyer Lemon Romanesco Glow Salad from "The First Mess Cookbook" by Laura Wright



  • 1/4 teaspoon (2 mL) Meyer lemon zest

  • 1 tablespoon (15 mL) fresh Meyer lemon juice

  • 1/2 teaspoon (2 mL) Dijon mustard

  • 2 tablespoons (30 mL) grapeseed or other neutral-flavoured oil

  • salt and pepper, to taste


  • 1 medium head Romanesco broccoli (or cauliflower), borken up into florets

  • 1 medium sweet apple, cored and chopped

  • 1 stalk celery, small dice

  • 1 cup (250 mL) seedless grapes, halved

  • 3 green onions, thinly sliced

  • 2 teaspoons (10 mL) minced fresh sage (about 1 sprig)

  • 1/3 cup (75 mL) walnut halves, toasted and chopped

  • salt and pepper, to taste


  1. MAKE THE DRESSING: In a small bowl, whisk together the lemon zest, lemon juice, Dijon mustard, grapeseed oil, salt, and pepper until combined. Set aside.

  2. MAKE THE SALAD: In batches, use a food processor to blitz the Romanesco florets until you have a couscous-like size and texture. Place the processed Romanesco in a large bowl.

  3. To the large bowl, add the apples, celery, grapes, green onions, sage and walnuts. Season everything with salt and pepper and toss to combine.

  4. Pour the dressing over the salad and toss to combine. SErve the salad immediately or store in a container in the refrigerator for up to 3 days.

This delicious salad was part of our bountiful meal at our Hudson Harvest Retreat to the Verger de Hudson this year. Here are some photos of the lovely day retreat we had together: