Grilled Escarole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 9, 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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Reviewed: Jun. 24, 2011
From the picture, the greens look more like Romaine lettuce. Either way, loved making this as a grilled Caesar Salad!
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Cooking Level: Expert

Living In: Rochester, New York, USA

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Photo by Linda (LMT)
Reviewed: Jun. 21, 2011
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!
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Photo by Linda (LMT)

Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA
Reviewed: Dec. 27, 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
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