Grilled Escarole Salad with Citrus
5
Points®
Total time: 28 min • Prep: 25 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Grilled greens are a wonderful addition to any menu. Sold in bunches that look like a head of lettuce, escarole has a sharp flavor that tastes delicious charred. Grilled escarole holds up especially well and pairs deliciously with the citrus fruit, which also makes a colorful presentation. Mixing in fresh mint with the citrus adds a flavorful, cooling touch to the dish. Use a mandoline to slice the onion and fennel if possible. This dish is perfect either as a side dish with fish or chicken or served as a vegetarian main dish.
Ingredients
Escarole
1 pound(s)
Extra virgin olive oil
1.5 Tbsp
Table salt
0.75 tsp
Black pepper
0.25 tsp
Fresh lemon juice
1 Tbsp
Orange(s)
2 medium
Grapefruit
2 medium
Uncooked fennel bulb(s)
1 medium
Uncooked red onion(s)
1 small
Fresh mint leaves
2 Tbsp
Instructions
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
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