Name: Grilled Escarole Salad with Black Pepper & Parmesan Dressing
Total time: 20 min
Ingredients: ¼ cup grated Parmesan; ¼ cup mayonnaise; ¼ 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; ¼ cup canola oil; ½ cup thinly sliced red onion; ½ 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.

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Grilled Escarole Salad with Black Pepper & Parmesan Dressing

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