Grilled Escarole Salad with Citrus

Name: Grilled Escarole Salad with Citrus
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 4 servings
Cuisine: American,Canadian,Italian
Ingredients: 1 pound(s) Escarole 4 small heads, halved lengthwise; 1.5 tbsp(s) Olive oil divided; 0.75 tsp(s) Table salt divided (or to taste); 0.25 tsp(s) Black pepper divided (or to taste); 1 tbsp(s) Fresh lemon juice divided (or to taste); 2 medium Orange navel, pith removed, cut into segments; 2 medium Grapefruit ruby, peeled, pith removed, cut into segments; 1 medium Uncooked fennel bulb cored, thinly sliced (reserve 1 Tbsp fronds); 1 small Red onion thinly sliced; 2 tbsp(s) Fresh mint leaves chopped

Points®

Durée totale

28 m

Temps de prép.

25 m

Temps de cuisson

3 m

Part(s)

Difficulté

Facile

Grilled greens are a wonderful addition to any menu. Grilled escarole holds up especially well and pairs deliciously with the citrus fruit.

Ingrédients

Escarole

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)

Orange

2 medium, navel, pith removed, cut into segments

Grapefruit

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

Instructions

Preheat an outdoor grill to medium (or heat a grill pan to medium heat).
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.
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.
Divide citrus mixture over escarole; serve immediately.
Serving size: 2 escarole halves and 1 ½ cups citrus mixture

Notes

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.

Grilled Escarole Salad with Citrus

Ingrédients

Instructions

Notes

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