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Grilled Escarole with Lemon-Parmesan Dressing

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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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