Monday, October 10, 2016

{soups-salads-and-salad-dressings} CHARRED ESCAROLE SALAD



At The Willows Inn, chef Blaine Wetzel presents a version of this chopped salad as a composed dish. Tossing the hot, just-grilled escarole and apples with the cold vinaigrette intensifies the flavor of the vinegar.

Featured in: The American Archipelago



12 cup vegetable oil
2 red apples, such as Gala, cored and cut into thin wedges
1 head escarole, halved lengthwise
1 Vidalia onion, cut into thin wedges
Kosher salt and freshly ground black pepper, to taste
14 cup apple cider vinegar
14 cup lightly packed oregano leaves


Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss the oil, apples, escarole, onion, salt, and pepper in a bowl. Grill apple and onion wedges, turning, until charred, 12 minutes. Add the escarole and grill, turning once, until charred and all vegetables are tender, 3 minutes more.
Transfer vegetables to a cutting board and let stand for 5 minutes. Roughly chop apples and escarole. Add the chopped vegetables and onions to a serving bowl and toss with vinegar and oregano. Season with salt and pepper.

​Source: Saveur​

Rhonda in MO
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