Grilled Romanesco Salad with Charred-Herb Dressing

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.

  • Total Time:
  • Servings: 6
KEY: Salads

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  • 3 cups loosely packed parsley sprigs

  • 1 cup loosely packed basil sprigs

  • 1/2 cup plus 2 tablespoons extra-virgin olive oil

  • Kosher salt 
  • Pepper
  • 2 cups 1 1/2-inch Romanesco florets (10 ounces)

  • 1 garlic clove, minced

  • 2 teaspoons finely grated lemon zest plus 3 tablespoons fresh lemon juice

  • One 7-ounce head of butter lettuce, leaves torn 
(4 cups)

  • One 8-ounce bunch of curly kale, stemmed, cut into 2-inch pieces (4 cups)

  • 1/2 cup cherry tomatoes, halved

  • 1 medium, firm-ripe Hass avocado—pitted, peeled and cut into 1/4-inch-thick wedges 

How to make this recipe

  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. 

  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. 

  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. 

  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.

Contributed By Photo © Ingalls Photography Published June 2017

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