Fill a pot 4 quarts of water and heat it to a boil. And the small romanesco or cauliflower florets + potatoes into the boiling water, and cook until tender, about 8 minutes. (Cook them at a gentle boil just until a knife blade pierces the center easily)

Drain and move potatoes and romanesco into a bowl.

Whisk together vinegar with the remaining teaspoon salt in a small bowl, then whisk in the olive oil gradually, until smooth and emulsified. Pour the dressing over the salad; toss and tumble to coat all the pieces. Scatter the wedges of cooked egg over the top, and gently fold in with the vegetables. Serve warm or at room temperature. Store in the refrigerator for 2 or 3 days