This salad is so good I love the combo of hot and cool and soft and crunchy.
- 3 c parsley sprigs
- 1 c basil sprigs
• 1/3 c plus 2 tablespoons extra-virgin • 3 cups loosely packed parsley sprigs
- 1 cup loosely packed basil sprigs
• 1/3 olive oil
- Salt andPepper
- 2 c 1 1/2-inch Romanesco florets
- 1 garlic clove, minced
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 1 head of butter lettuce, leaves torn
- 1/2 c cherry tomatoes, halved
- 1 medium, firm-ripe Hass avocado, diced
Light a grill or preheat a grill pan. Tie the parsley and basil together with kitchen string to make a bouquet. Drizzle with
1 tbsp of the olive oil and season with salt and pepper.
In a medium bowl, toss the Romanesco with 1 tbsp 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, lemon juice. Whisk in 1/3 c of olive oil and season with salt and pepper. Add the Romanesco, lettuce, tomatoes and avocado to the bowl and toss to coat; serve.