Grilled Escarole

Combine the garlic confit vinegar parmigiano reggiano salt pepper anchovies egg yolk and 2 tablespoons water in. Brush bundles generously with oil using 1 4 cup then sprinkle with 3 4 tsp. Grill with cut sides down on the.

Camila Farah

Thoroughly wash and dry the heads of escarole and trim the root ends and any unruly floppy leaves from the tops of the escarole heads. Season with salt and pepper. Each salt and pepper. For the caesar vinaigrette. For the grilled.

Brush escarole with 1 2 tbsp oil. Place escarole cut side down on grill and cook until it begins to char and leaves have wilted about 3 minutes. Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Use immediately or transfer to an airtight container and refrigerate.

Serve grilled escarole as a simple side dish to rich meat or seafood dishes. Wedges of escarole are grilled until slightly charred and then the leaves are sauteed with butter garlic and shallot. Remove from heat season with 1 tsp lemon juice and arrange two halves on each of four plates. The vinaigrette will keep for up to 3 days. Preheat an outdoor grill for medium high heat and lightly oil the grate.

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Heat a grill to medium 350 to 450. Drizzle each wedge with plenty of olive oil about 1 1 2 tablespoons per wedge and season aggressively with salt. Quarter escarole through stems so leaves remain attached. Wrap each wedge with kitchen twine in a couple of places to form a tight bundle. Heat a grill to medium 350 to 450.

Wrap each wedge with kitchen twine in a couple of places to form a tight bundle. Serve grilled escarole as a simple side dish to rich meat or seafood dishes. Brush escarole with 1 2 tbsp oil. Thoroughly wash and dry the heads of escarole and trim the root ends and any unruly floppy leaves from the tops of the escarole heads.