Grilled Escarole with Extra-Virgin Olive Oil and Balsamic Vinegar

For this very simple recipe by cookbook author Bruce Aidells--great with his "Grilled Spareribs with Fennel Seeds and Herbs"--the balsamic vinegar needs to be better than your average mass-market stuff. Look for one with a syrupy consistency, like Cavalli brand (which runs from $20 for a 17-oz. bottle).

Yield: Serves 6
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 86%
  • Protein: 1.3g
  • Fat: 13g
  • Saturated fat: 1.8g
  • Carbohydrate: 3.9g
  • Fiber: 3.1g
  • Sodium: 212mg
  • Cholesterol: 0.0mg

Ingredients

  • 2 large heads escarole (1 1/2 lbs. total)
  • About 1/3 cup extra-virgin olive oil, divided
  • About 3/4 tsp. kosher salt
  • About 3/4 tsp. pepper
  • About 1 tbsp. syrupy aged balsamic vinegar

Preparation

  1. 1. Heat a grill to medium (350° to 450°). Quarter escarole through stems so leaves remain attached. Wrap each wedge with kitchen twine in a couple of places to form a tight bundle. Brush bundles generously with oil, using 1/4 cup, then sprinkle with 3/4 tsp. each salt and pepper.
  2. 2. Grill escarole, covered, turning a couple of times, until leaves are slightly charred and softened, 5 to 8 minutes total.
  3. 3. Remove strings, cut off stems, and cut wedges into long strips. Whisk remaining 1 tbsp. each oil and vinegar (or more of each if you like) in a large bowl and toss with escarole. Season to taste with more salt and pepper and serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Grilled Escarole with Extra-Virgin Olive Oil and Balsamic Vinegar Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy