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READY IN 20 mins

Grilled Escarole

Read Reviews (4)

"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. " — Cynthia

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Original recipe makes 6 servings Change Servings

3 heads escarole
3 tablespoons extra-virgin olive oil
3 tablespoons crumbled blue cheese

salt and ground black pepper to taste
3 tablespoons ranch salad dressing, or to taste

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Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.
Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.

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PREP 15 mins
COOK 5 mins
READY IN 20 mins

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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!

—Linda (LMT)

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Jun 24, 2011

From the picture, the greens look more like Romaine lettuce. Either way, loved making this as a grilled Caesar Salad!

—SusieQ22

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5 Ratings

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Dec 28, 2010

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

—Tex

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Dec 09, 2011

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.

—JOSEPHINE ♥ ALLRECIPES

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Nutrition

Calories
171 kcal
9%

Carbohydrates
11.8 g
4%

Cholesterol
5 mg
2%

Fat
12.5 g
19%

Fiber
10.6 g
42%

Protein
5.3 g
11%

Sodium
270 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Escarole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 171
Calories from Fat: 113

% Daily Value *
Total Fat 12.5g 19 %
Saturated Fat 2.5g 12 %
Cholesterol 5mg 2 %
Sodium 270mg 11 %
** Potassium 1084mg 30 %
Total Carbohydrates 11.8g 4 %
Dietary Fiber 10.6g 42 %
Protein 5.3g 11 %
Sugars 1.2g
** Vitamin A 148 %
** Vitamin C 37 %
** Calcium 25 %
** Iron 29 %
** Thiamin 27 %
** Niacin 15 %
** Vitamin B6 5 %
** Magnesium 19 %
** Folate 269 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.