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 

Daniele Uditi
June 2017

Gallery

Credit: © Ingalls Photography

Recipe Summary

total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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