Grilled Escarole with Lemon-Parmesan Dressing
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Gluten Free
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper, plus more for serving
- 1 large head escarole
Heat the grill to medium-high.
In a small bowl, whisk together the lemon juice, 3 tablespoons of the oil, the Parmesan, salt, and pepper.
Quarter the head of escarole through the core and drizzle with the remaining tablespoon of oil.
Grill 1 to 2 minutes per side, until wilted and slightly charred. Arrange on a large plate and drizzle with the dressing. Sprinkle with a little more Parmesan and pepper.
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