Ingredients
-
3 cups loosely packed Parsley
-
1 cup loosely packed Basil
-
½ cup plus 2 Tbsp. extra-virgin Olive Oil
-
Kosher Salt
-
Freshly ground Black Pepper
-
2 cups 1½-inch Romanesco
-
1 Garlic
-
2 tsp finely grated Lemon Zest
-
One 7-oz head of butter Lettuce
-
One 8-oz. bunch of curly Kale
-
½ cup cherry Tomatoes
-
1 medium, firm-ripe Hass Avocado
Directions
Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
In a large bowl, combine the chopped herbs with the garlic, lemon zest and lemon juice. Whisk in the remaining ½ 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. |
