Best Grilled Escarole Recipes

GRILLED SALMON WITH CITRUS-FENNEL SALAD AND GRILLED ESCAROLE

Steps:

• Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
• Brush both sides of the salmon with olive oil and sprinkle with salt and pepper. Grill the salmon, skin-side down, for 3 to 4 minutes with the gill lid closed. Open the grill, flip the salmon and cook and additional 3 to 4 minutes for medium doneness.
• Meanwhile, brush the escarole with olive oil and season with salt and pepper. On a slightly cooler area of the grill (medium heat) place the escarole cut-side down, and grill until it begins to char and the leaves have wilted, about 3 minutes. Remove from the heat, season with a squeeze of lemon juice; reserve.
• In a bowl, toss the fennel, fennel fronds, onions and orange segments together until combined. Drizzle 1 tablespoon of olive oil and a squeeze of lemon juice over the salad; season with salt and pepper and toss to combine.
• To serve, divide the grilled escarole among 4 plates. Lean a salmon filet on the escarole on each plate and top with the citrus-fennel salad.

GRILLED ESCAROLE

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.
• Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
• Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.

GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD

Steps:

• Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
• Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside
• Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
• Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.

PASTA WITH GRILLED CHICKEN, ESCAROLE AND BEANS RECIPE - (4/5)

Steps:

• Wash escarole, chop coarsley. Drain beans and rinse with cold water. Add 1 Tbs olive oil to saucepan on high heat. Add garlic and cook 1 min. Add escarole and saute until wilted. Add beans and chicken stock, simmer 10 minutes until stock absorbed. Season chicken with salt and pepper, drizzle with olive oil. Grill chicken until cooked through. Slice in strips, toss into escarole mix. Cook and drain pasta, toss with escarole mix,pesto and chicken. Add cheese.

GRILLED ESCAROLE CAESAR SALAD

Steps:

• For the Caesar vinaigrette: Combine the Garlic Confit, vinegar, Parmigiano-Reggiano, salt, pepper, anchovies, egg yolk and 2 tablespoons water in a blender, then blend on medium speed until smooth. With the motor running, slowly add the oil in a thin stream until it has been incorporated and the vinaigrette is creamy.
• Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 3 days.
• For the grilled escarole: Heat a grill for cooking over medium-high heat.
• Sprinkle escarole with salt and pepper. Put escarole cut-side down on grill and cook until grill marks form, about 1 minute. Remove from grill and cut into 1 1/2-inch pieces. Transfer to a serving platter and toss with Caesar vinaigrette to taste.
• Place the garlic in a small saucepan and add enough oil to cover. Set the saucepan over low heat and cook until the garlic is soft and pale golden, 30 to 35 minutes. Let the garlic cool in the oil. Store garlic covered in the oil, adding more oil if necessary.

GRILLED SHRIMP AND ESCAROLE

Steps:

• Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
• Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
• Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.

GRILLED ESCAROLE

Steps:

• Get your grill going. If you're using charcoal, you're looking for a not-too-hot fire (I like to think of the coals as being "soft," which is to say they should be halfway through burning). If you're using a gas grill, set the heat to medium. If you're using a grill pan indoors, set it over medium-low heat.
• Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
• Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.

GRILLED WHOLE SNAPPER WITH ESCAROLE AND PRESERVED LEMONS

Steps:

• In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container. Add sugar and salt mixture and one sprig of thyme. Cover and refrigerate for at least 6 hours and up to 1 week.
• Coarsely chop remaining lemon and 6 cloves of garlic and place in a medium bowl; toss to combine. Divide lemon and garlic mixture evenly and add to the cavity of each fish, along with 1 sprig of thyme; set aside.
• Finely chop remaining 2 cloves garlic and thyme leaves. Add to a small bowl with olive oil; whisk to combine.
• Preheat a grill pan over high heat. Brush fish with olive oil mixture and season with salt and pepper. Place fish on grill and cook, turning once, until the thick, fleshy part is firm to the touch, about 8 minutes per side, brushing occasionally with olive oil mixture.
• Remove lemons from sugar and salt mixture. Brush off any excess sugar and salt and place on grill, flesh side down. Cook until lemons are charred. Remove fish and lemons from grill. Serve immediately with escarole and a sprinkling of sea salt.

GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE

Steps:

• Brush one side of the bread slices with oil and arrange, oiled side down, on a work surface. Spread jam on 2 slices of bread and divide the cheese between the remaining 2 slices. Mound the escarole on top of the cheese and season with salt and pepper, then assemble the sandwiches.
• Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook the sandwiches, turning once and pressing with a spatula to compact, until the bread is golden brown and the cheese is melted, 6 to 8 minutes total.

GRILLED CHEESE WITH ONION JAM, TALEGGIO, AND ESCAROLE

Steps:

• Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on 2 slices of bread and divide cheese between remaining 2 slices. Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
• Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot. Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.