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
3 cups loosely packed parsley sprigs
1 cup loosely packed basil sprigs
1/2 cup plus 2 tablespoons extra-virgin olive oil
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 It
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.
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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