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2 heads of romanesco (2 1/2 to 3 pounds total)
Salt
2 stalks of celery
1/2 large red onion, or one small red onion
1 cup loosely packed fresh parsley leaves
2 Tbsp capers, rinsed and drained
1 teaspoon grated lemon zest
Freshly ground black pepper
1 clove garlic
3 Tbsp red wine vinegar
1/2 teaspoon salt
1/2 anchovy, minced (optional, omit if cooking vegetarian)
1/4 cup high quality olive oil
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