Monochrome Green Salad

Turn on oven to 425 degrees Fahreheit.

Cut the broccoli into florets, small to medium size.

Toss broccoli with ~1 tablespoon of olive oil and kosher salt.

Evenly distribute prepared broccoli onto a rimmed sheet pan and place into the oven. Once the oven is at 425 degrees, roast for 20-25 mins until golden to deep brown in color (no need to flip broccoli halfway unless you'd like).

While broccoli is roasting, take Savoy cabbage and cut into half.

Place cut side down on a cutting board and slice cabbage into thin strips and and to a mixing bowl.

Take your cucumbers and cut off both ends.

Slice cucumber length-wise twice so that you have four quarters. Then cut horizontally so that you have little cucumber quarter slices (about 1/2 inch thick). Add to mixing bowl with cabbage.

Make your vinaigrette and toss cabbage and cucumber with vinaigrette while the broccoli continues to roast.

Let broccoli cool slightly after you take it out of the oven and add to the salad. Add a bit more vinaigrette if needed and toss together.

Slice the avocado into chunks and add to the salad with the pistachios.

For the grande finale, finish the salad with some flaky salt, red pepper flakes, and another squeeze of lemon if the salad needs more acid.

Remove the outer layer of the shallot and chop into chunks.

Add lemon juice, red wine vinegar (if using), dijon mustard, shallot, honey, pinch of salt to a tall cup or glass.

Use the immersion blender to blend ingredients until smooth, ~20 seconds.

While the immersion blender is on, slowly add the olive oil until the vinaigrette becomes smooth, thick, and creamy. The way to know whether a dressing has enough oil is that the vinaigrette should nicely coat the back of a spoon. If the vinaigrette is too thick, add a splash of vinegar and if too thin, add a bit more olive oil.