Photo of Grilled Escarole Salad with Citrus by WW

Grilled Escarole Salad with Citrus

Points® value
Total Time
28 min
25 min
3 min
Grilled greens are a wonderful addition to any menu. Grilled escarole holds up especially well and pairs deliciously with the citrus fruit.



1 pound(s), 4 small heads, halved lengthwise

Olive oil

1½ tbsp(s), divided

Table salt

¾ tsp(s), divided (or to taste)

Black pepper

¼ tsp(s), divided (or to taste)

Fresh lemon juice

1 tbsp(s), divided (or to taste)


2 medium, navel, pith removed, cut into segments


2 medium, ruby, peeled, pith removed, cut into segments

Uncooked fennel bulb

1 medium, cored, thinly sliced (reserve 1 Tbsp fronds)

Red onion

1 small, thinly sliced

Fresh mint leaves

2 tbsp(s), chopped


  1. Preheat an outdoor grill to medium (or heat a grill pan to medium heat).
  2. Brush escarole with 1/2 Tbsp oil; season with salt and pepper. Place escarole cut side down on grill and cook until it begins to char and leaves have wilted, about 3 minutes. Remove from heat, season with 1 tsp lemon juice, and arrange two halves on each of four plates.
  3. In a bowl, toss together orange and grapefruit segments, fennel, fennel fronds, onion and mint until combined. Drizzle with remaining 1 tablespoon oil and 2 tsp lemon juice; season with salt and pepper and toss to combine.
  4. Divide citrus mixture over escarole; serve immediately.
  5. Serving size: 2 escarole halves and 1 ½ cups citrus mixture


This recipe, originally by Katie Lee, has been adapted from Endless Summer, for Weight Watchers magazine.Use a mandoline to slice the onion and fennel if possible.