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1
Bring a large saucepan of water to a boil, salt as you would pasta water, add the broccoli and simmer for just a minute or so 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.
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2
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.
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3
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.
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4
*Balsamic tarragon vinaigrette: In a blender or food processor, combine 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, and 3/4 cup extra virgin olive oil, and 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.
