Grilled Escarole Recipe - Allrecipes.com
Grilled Escarole Recipe
  • READY IN 20 mins

Grilled Escarole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. 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.
  3. Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.
  4. Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 5 mins
  • READY IN 20 mins
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Reviews More Reviews

Mar 31, 2012

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!

 
Jun 24, 2011

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

 
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

 
Sep 23, 2013

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.

 
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.

 

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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.

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