Food Recipes Sauces, Condiments and Preserves Salad Dressing Grilled Romanesco Salad with Charred-Herb Dressing 1 Review 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 By Daniele Uditi Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © Ingalls Photography Total Time: 40 mins Yield: 6 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 Pepper 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 Directions 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. Originally appeared: June 2017 Rate It Print