Oct 1, 2012
Lightly grilled wedges of escarole are topped with a warm dressing of olives, raisins and pine nuts to make this simple satisfying salad. Serve with grilled fish, chicken or steak.
1 large head escarole, cut into quarters
Olive oil, as needed
Salt and freshly ground pepper, to taste
1 garlic clove, finely chopped
1/2 cup pine nuts
1/4 cup raisins, soaked in hot water
1 cup kalamata or gaeta olives, pitted
1 to 2 tsp. lemon zest
Squeeze of fresh lemon juice
Parmesan cheese, shaved or grated, to taste
Drizzle escarole quarters with olive oil. Season with salt and pepper and toss with chopped garlic.
Preheat grill to high.
Reduce heat to medium. Add escarole quarters to grill and let lightly charr on each side, about 1 minute per side. Add to serving plate.
Add pine nuts to fry pan over medium heat. Sauté and toast until golden brown. Add 3 tbsp. olive oil, olives, lemon zest and raisins. Sauté until heated through, about 2 to 3 minutes. Pour over grilled escarole. Finish with a squeeze of fresh lemon juice and Parmesan cheese.
Yield: 4 servings.