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!
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.