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).
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- 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
- 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
- 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. Grill escarole, covered, turning a couple of times, until leaves are slightly charred and softened, 5 to 8 minutes total.
- 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.
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