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Grilled Escarole Salad 05:44

Paul Virant

This works both great as a salad or as a delicious side dish.

Grilled Escarole Salad 05:44

Paul Virant

This works both great as a salad or as a delicious side dish.

Intermediate
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Lightly drizzle olive oil on the sweet and hot peppers, and season with salt. Place them on a heated grill. Trim the scallions, drizzle with oil and add to the grill. 00:16

  2. 2. Slice the bread into 1 inch-thick slices, if needed. Drizzle one side of the bread with olive oil, and season with salt and pepper. 00:45

  3. 3. Check the vegetables. If the underside is seared and brown, turn them over and move to a cooler spot. Place the bread slices on the hot part of the grill, oiled-side down. Take the charred scallions off the grill and place on a cutting board. Check the bread and flip if the underside is toasted. 01:16

  4. 4. Dice the scallions into 1/2 inch pieces and place them in a medium sized bowl. Check the bread. Take them off the grill once the second side is toasted. Turn the peppers. Leave on the grill to finish cooking, if needed. 01:57

  5. 5. Drizzle the greens with olive oil, and season with kosher salt and pepper. Pull the peppers off the grill when they are cooked through. Toss the greens a bit to distribute the seasoning and place on the grill. Cut the lemon in half and queeze one lemon half over the escarole. Cook until the greens are slightly charred and wilted. 02:31

  6. 6. Slice the peppers in half and cut off the stem ends. Remove the ribs and seeds from the hot pepper and mince. Cut the sweet pepper into slightly thicker half moons. Add the peppers into the same bowl as the grilled green onion. 03:47

  7. 7. Squeeze in the juice from the second lemon half. Add about one tablespoon of olive oil. Tear the grilled bread into chunks, and add to the bowl with salt and pepper, stir. Pour the grilled bread and pepper mixture over the greens. Top with grated Parmesan cheese and a drizzle of olive oil. 04:33

What You'll Need

Equipment

- Grill
- Chef's knife
- Serrated knife
- Tongs
- Cheese grater 
- Cutting board
- Mixing bowl 
- Plate

Ingredients

- Sweet red pepper (1)
- Hot pepper (1)
- Scallions (2)
- Bread (small loaf of day-old country white)
- Escarole and/or curly endive (1 generous handful)
- Lemon (1, divided)
- Parmesan cheese, grated (1/8 cup)
- Olive oil
- Kosher salt to taste
- Pepper to taste

Chef Notes

Escarole is a leafy green of the endive family. Escarole leaves are wider and less bitter than other varieties of endive.

Use day-old or stale bread when grilling. It's a good use of leftover bread, and the drier texture makes it easier to toast.

To learn more about grilling, visit Chef Roy Choi's "How to Grill" tutorial located on the page below.

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Chef Paul Virant

Chicago

Chef Paul Virant is one of the foremost authorities on preparing and preserving local, seasonal ingredients. Since 2004, he... read more