Grilled Romanesco Salad with Charred Herb Dressing

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.

Ingredients :

• 3 cups loosely packed parsley sprigs
• 1 cup loosely packed basil sprigs
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• kosher salt
• black pepper
• 2 cups (1 1/2-inch) romanesco florets (10 ounces)
• 1 garlic clove, minced
• 2 teaspoons finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 (7-ounce) head of butter lettuce, leaves torn (4 cups)
• 1 (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

Directions

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.