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

    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.