Recipe by Cynthia
"A friend and I went to a very elite restaurant and ordered this off the menu. We loved it and asked for the recipe. It was a delicious surprise!!! Can't get enough. "
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extra-virgin olive oil
crumbled blue cheese
salt and ground black pepper to taste
ranch salad dressing, or to taste
Outstanding! Love how the ends of the outer leaves become almost crispy while the rest of the halved head takes on a wilted texture but still has crunch. After taking it off the grill let it sit for about 10 minutes to give it time to take on its unique texture. I used "Low Fat Buttermilk Ranch Dressing" by JPSMOMMIE from this site. My husband does not like blue cheese so I did not use it but did add some crushed walnuts. Makes a nice presentation too!
From the picture, the greens look more like Romaine lettuce. Either way, loved making this as a grilled Caesar Salad!
Delicious. Substitute Romaine and drizzle with home made Caesar Dressing - lots of anchovies. Grilled flavor brings out taste of dressing. A few sud ried tomatoes add depth
This is a classic in my home during the long fabulous Las Vegas grilling season. It's super easy, always delicious and goes with anything you've popped on the grill - steak, seafood, chicken, grilled veggie plate. The only thing I do differently is to use blue cheese dressing with the blue cheese crumbles. Definitely adds a 'special', gourmet touch to your meal and tastes great.
I can not acurately rate this recipe since I don't have a grill to cook the escarole on. I used an oven and the final result was edible but nobody else like it except me. Once I get my grill back, I will definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
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