Grilled Escarole4 Reviews
- Prep: 15 min
- Cook: 5 min
- Ready In: 20 min
“A friend and I went to a very elite restaurant and ordered this off the menu. We loved it and asked for the recipe. It was a delicious surprise!!! Can't get enough. ” - by Cynthia
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 171 cal
- 12.5 g
- 11.8 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Outstanding! Love how the ends of the outer leaves become almost crispy while the rest of the halved head takes on a wilted texture but still has crunch. After taking it off the grill let it sit for a..." See morebout 10 minutes to give it time to take on its unique texture. I used "Low Fat Buttermilk Ranch Dressing" by JPSMOMMIE from this site. My husband does not like blue cheese so I did not use it but did add some crushed walnuts. Makes a nice presentation too!"
"From the picture, the greens look more like Romaine lettuce. Either way, loved making this as a grilled Caesar Salad!..." See more"
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