It would be nice to have the nutritional information
• 2-3 florets Romanesco
• OR purple cauliflower
• 1 echalion shallot
• OR 2 sticks celery from the tender heart
• 1 serving cider vinegar & hazelnut dressing (recipe listed separately)
• 1/2 Granny Smith apple
• Lemon juice.
Peel and finely slice the shallot into rings, OR slice the celery sticks into half moons.
Cut the cauliflower florets in half along the stalk. Finely slice each half using a mandoline or the side of a box grater (the outermost 'mini florets' should come away as the stalk is sliced).
Gently toss the cauliflower and onion or celery in the dressing.
Remove the apple core, but leave the skin on. Finely slice the apple using a mandoline or the side of a box grater. Lightly toss in lemon juice to prevent browning, then add to the salad bowl.
Serve with Roquefort cheese (unpasteurised ewe's milk/ mould ripened) OR Prosciutto di Parma (air dried ham/ salt-only preserved) OR whole hazelnuts (soak in water for a few hours first).