Best 3 Grilled Escarole Recipes
**Grilled Escarole: A Unique and Flavorful Dish You Can't Miss**
Grilled escarole is a delightful dish that combines the slightly bitter taste of escarole with the smoky flavor of grilling. It's a versatile dish that can be served as an appetizer, side dish, or even a main course. The key to making great grilled escarole is to choose fresh, tender escarole and to grill it quickly over high heat. This will help to prevent the escarole from becoming tough or bitter. There are many different ways to season grilled escarole, so you can customize it to your own taste. Some popular options include olive oil, lemon juice, garlic, salt, and pepper. You can also add other ingredients like crumbled bacon, grated Parmesan cheese, or chopped nuts. This article provides two delicious recipes for grilled escarole: a classic grilled escarole recipe and a grilled escarole with bacon and Parmesan cheese recipe. Both recipes are easy to follow and produce delicious results. So fire up your grill and give grilled escarole a try!
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.
Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 94 milligrams, Sodium 282 milligrams, Carbohydrate 18 grams, Fiber 11 grams, Protein 38 grams, Sugar 4 grams
GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
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.
Nutrition Facts : Calories 409 g, Cholesterol 49 g, Fat 13 g, Fiber 6 g, Protein 29 g, Sodium 541 g
GRILLED ESCAROLE
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.
Provided by Jody Williams
Categories Escarole Grill Vegetable Olive Summer
Yield 4 servings
Number Of Ingredients 4
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.
Tips:
- Selecting Escarole: Choose escarole with bright green leaves and a firm head. Avoid wilted or yellowing leaves.
- Preparing Escarole: Remove any wilted or damaged outer leaves. Cut the escarole head in half lengthwise, then rinse thoroughly under cold water.
- Grilling Escarole: Preheat your grill to medium-high heat. Brush the escarole halves with olive oil and season with salt and pepper. Grill for 5-7 minutes per side, or until the escarole is tender and slightly charred.
- Adding Flavor: Experiment with different marinades or dressings to enhance the flavor of the escarole. Try a simple vinaigrette, a citrus-based marinade, or a tangy Asian-inspired dressing.
- Serving Suggestions: Grilled escarole can be served as a side dish, a main course, or as part of a salad. Pair it with grilled meats, fish, or vegetables for a delicious and healthy meal.
Conclusion:
Grilled escarole is a versatile and flavorful dish that can be enjoyed in various ways. With its slightly bitter taste and tender texture, escarole pairs well with various ingredients and dressings. Whether you prefer a simple grilled escarole with olive oil and salt or a more elaborate dish with a flavorful marinade, this recipe is sure to impress. So next time you're looking for a healthy and delicious grilled vegetable option, give grilled escarole a try!
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