Grilled Romanesco Salad

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.

Serves 6.

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