1 medium head / 6 oz romaine or baby romaine lettuce
1 medium head of broccoli / 8 oz / TK g or equivalent broccolini, florets and stalks cut into small bite-sized pieces
1 small avocado, sliced
1/3 cup toasted pistachios
A bit of crumbled feta
Big splash of balsamic tarragon vinaigrette*
Bring a large saucepan of water to a boil, salt as you would pasta water. Add the broccoli and simmer for about a minute until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth, and set aside.
Trim the base off the head of romaine, then slice it crosswise into 1/2-inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use.
Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more, Serve topped with the feta, and a pinch of salt if needed. You can use any remaining vinaigrette drizzle over all sorts of vegetables, frittatas, bread, savory tarts, and the like.
*Balsamic tarragon vinaigrette
In a blender or food processor, combine the following:
1 small peeled shallot
1/4 cup tarragon
1/3 cup flat-leaf parsley
1/4 cup balsamic vinegar
2 teaspoons Dijon mustard
scant 1/2 teaspoon fine grain sea salt
3/4 cup extra virgin olive oil
A squeeze of fresh lemon juice.
Pulse until smooth, taste, and adjust with more lemon juice, salt, (or a kiss of something sweet), if needed.
Makes about one cup of dressing.