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Instructions Checklist
  • Preheat an outdoor grill or grill pan to medium-high. Fill the sink with water. Trim the escarole but leave the heads intact, then swish the escarole heads vigorously. Halve the heads and dry them with kitchen towels.

  • In a shallow bowl, combine the anchovy paste, grated or chopped garlic, worcestershire sauce and lemon juice. Whisk in about 1/2 cup EVOO, the cheese and pepper.

  • Coat the escarole lightly with the cooking spray and grill, turning once, until wilted and grill marks appear, about 5 minutes. Season the escarole halves with a little nutmeg and drizzle the anchovy dressing on top, or chop to mix thoroughly with the dressing.

  • Char the bread slices on the grill, on the grill pan or under a hot broiler. Rub with the halved garlic and drizzle with EVOO. Chop the bread.

  • Arrange the eggs and the cannellini beans over the halved escarole or toss with the chopped escarole. Serve with the bread.