The more I’ve been thinking about this recipe the more I think of it as a “deep cut”. Pulling deep into the agricultural universe and grabbing something a little different that people just don’t eat everyday. (And if you do, you’re pretty awesome. Let’s talk!)
Einkorn is one of the up-and-coming grains in the health food world, even though it’s one of the oldest grains out there. I first learned about it last year and was real intrigued by it. Because it’s so old and not very well known now, it’s very pure. It hasn’t been tampered with genetically or used to make other kinds of wheat. Einkorn’s purity means you get the maximum amount of minerals, protein, and fiber this grain has to offer. All pluses to me. Einkorn can also be ground into flour and used in sweet applications too! My friends at Food Loves Writing are the place for those.
Romanesco is also something newer to me. I first got one in a CSA two winters ago and was blown away by it. Edible fractals! I roasted it and fell in love with deep and complex flavor. And, let’s be honest, how cool it looks.
Combining just these two deep cuts tastes hearty and wonderful all on it’s own, but my little Greens cheerleader advised me on adding more greens and making it a great salad.