Grilled Escarole

A sophisticated warm salad of grilled escarole is sprinkled with blue cheese and drizzled with ranch dressing. It is lightning fast to make, and sure to impress your guests.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 171 Calories

Ingredients

• salt and ground black pepper to taste
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons crumbled blue cheese
• 3 heads escarole
• 3 tablespoons ranch salad dressing, or to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step 2

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.

Step 3

Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.

Step 4

Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.