Grilled Escarole Salad with Black Pepper & Parmesan Dressing

Name: Grilled Escarole Salad with Black Pepper & Parmesan Dressing
Ingredients: 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

Trust us on this: Salads and grills were meant to be. Toss some escarole on the grill for a quick and fresh summery meal!

Author:: Joe Piccirillo
Publish date:: May 31, 2019

grilled escarole salad with black pepper parmesan dressing — Photography by Christopher Testani

Recipe by Joe Piccirillo


Start to Finish: 20 minutes	Servings: 4

Ingredients

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

Preparation

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.