Marinated Romanesco And Cauliflower Salad - cooking recipe

Ingredients

Dressing
3 tablespoons rice vinegar (seasoned or regular)
2 tablespoons peanut oil
1 garlic clove, minced
1 tablespoon fresh gingerroot, grated
1/2 teaspoon salt
1/4 teaspoon white pepper
Salad
3/4 lb romanesco, florets
3/4 lb cauliflower floret
2 carrots, peeled and sliced diagonally
1 red peppers (optional) or 1 -2 Thai peppers, seeded, minced (optional)
3 tablespoons fresh cilantro, chopped

Preparation

Prepare the dressing in a non-reactive bowl by whisking the ingredients together. Taste and adjust seasoning if necessary. Set aside.
Lightly blanch the romanesco and cauliflower in a large pot of boiling water, only until the romanesco is brightly colored. Immediately plunge into cold water to stop the cooking process. Drain well.
Transfer the blanched vegetables, carrots (and chilies if using) to a salad bowl and pour the salad dressing over them. Cover.
Best if salad is prepared several hours in advance to allow the vegetables to marinate.
*Important*: stir in the cilantro leaves just before serving.