Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Trust us on this: Salads and grills were meant to be. Toss some escarole on the grill for a quick and fresh summery meal!
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grilled escarole salad with black pepper parmesan dressing

Recipe by Joe Piccirillo

Start to Finish: 20 minutes

Servings: 4


  • 1/4 cup grated Parmesan

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 2 tbsp. whole milk

  • 2 tsp. coarsely ground black pepper

  • 1 tsp. white wine vinegar

  • 2 small heads escarole (about 11 oz. each), halved lengthwise

  • 1/4 cup canola oil

  • 1/2 cup thinly sliced red onion

  • 1/2 cup toasted skinned hazelnuts, roughly chopped

  • 1 cup red grapes, halved


In medium bowl, whisk first 6 ingredients; season dressing. Brush escarole with oil; cook on grill or in grill pan over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts, and grapes.