Italian Romanesco Cauliflower Salad - cooking recipe

Ingredients

2 pounds broccoli, broken into florets
1 head cauliflower, broken into florets
1 head Romanesco cauliflower, broken into florets
2 lemons, juiced
6 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 teaspoon chopped fresh oregano
salt and ground black pepper to taste
10 green Italian olives, or more to taste
10 black Italian olives, or more to taste
2 papaccelle (pickled sweet peppers), cut into strips

Preparation

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 1 1/2 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
Stir cauliflower into the boiling water. Cook until just tender, about 3 minutes. Remove to a plate with a slotted spoon, reserving water, and let cool.
Stir Romanesco cauliflower into the boiling water. Cook until just tender, about 3 minutes. Drain and let cool.
Whisk lemon juice, olive oil, garlic, oregano, salt, and pepper together in a small bowl to make dressing.
Layer broccoli, cauliflower, and Romanesco cauliflower on a round serving plate. Decorate each layer with green and black olives and strips of papaccelle. Pour dressing on top.