© Ingalls Photography
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 6

Grilling is the way to go with the fluorescent green—but mild—Romanesco (and other brassicas). Char adds critical flavor, boosted by parsley and basil, also toasted on the grill. Slideshow: More Salad Recipes

How to Make It

Step 1    

Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with 
1 tablespoon of the olive oil and season with salt and pepper. 


Step 2    

In a medium bowl, toss the Romanesco with 1 tablespoon of the olive oil and season with salt and pepper. Grill the Romanesco over moderately high heat, turning occasionally, until crisp-tender and charred in spots, 8 to 10 minutes; return to the bowl. 


Step 3    

Grill the herb bouquet, turning often, until charred in spots, about 2 minutes. Transfer the bouquet to a work surface, discard the string and stems and chop the charred leaves. 


Step 4    

In a large bowl, combine the chopped herbs with the garlic, lemon zest and lemon juice. Whisk in the remaining 1/2 cup of olive oil and season with salt and pepper. Add the Romanesco, lettuce, kale, tomatoes and avocado to the bowl and toss to coat; serve.

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