Photo of Grilled escarole salad with citrus by WW

Grilled escarole salad with citrus

2
2
2
SmartPoints® value per serving
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

36 oz, 4 small heads, halved lengthwise

Extra virgin olive oil

1½ Tbsp, divided

Table salt

¾ tsp, divided (or to taste)

Black pepper

¼ tsp, divided (or to taste)

Fresh lemon juice

1 Tbsp, divided (or to taste)

Orange(s)

2 medium, navel, pith removed, cut into segments

Grapefruit(s)

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

Uncooked fennel bulb(s)

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

Uncooked red onion(s)

1 small, thinly sliced)

Fresh mint leaves

2 Tbsp, chopped

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

Notes

This recipe, originally by Katie Lee, has been adapted from Endless Summer, for Weight Watchers magazine.