Kirsten’s Kitchen: Grilled Escarole with Caesar Dressing and Sungold Tomatoes

If you have not yet discovered how delicious grilling your salad greens is, now is the time!

Sure, you can be like the crowd and grill your Romaine or your kale, but why not step way outside the box and get some escarole? Yes escarole!

Escarole, or curly endive, are both of the bitter green family, which are so nutritious and good for you, but sometimes are hard to swallow because they are literally bitter, at least when they are raw.

Grilling almost anything will not only wilt the greens but also bring out its hidden sweetness. Drizzle it with this delicious Caesar dressing and even the most sceptical of eaters will be won over.

Grilled Escarole with Caesar Dressing and Sungold Tomatoes (serves 3-4)

Preparation time: 20 minutes

1 large head escarole, cut in half down the middle, with core still attached if posisble

10 sungold tomatoes, washed

Caesar Dressing

1 large clove garlic, chopped

2-3 anchovies

1 tablespoon dijon mustard

2 tablespoons mayonnaise

2 tablespoons cider vinegar

1 teaspoon capers

1/2 cup olive oil

salt, pepper

Make the Caesar dressing by placing all ingredient in blender or small mason jar (did you know all blender blade attachments will fit Mason jars? Only the small mouth jars will work) and blend for a minute or two until well blended. Taste for salt and pepper. Set aside.

Fire up your grill and when the coals are hot, grill the escarole cut side down until edges begin to char. Remove from grill and cut out the end of the core and chop it and toss with the dressing and tomatoes to taste. Serve while still warm.



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