GRILLED ESCAROLE CAESAR SALAD
Provided by Marc Murphy
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the Caesar vinaigrette: Combine the Garlic Confit, vinegar, Parmigiano-Reggiano, salt, pepper, anchovies, egg yolk and 2 tablespoons water in a blender, then blend on medium speed until smooth. With the motor running, slowly add the oil in a thin stream until it has been incorporated and the vinaigrette is creamy.
- Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 3 days.
- For the grilled escarole: Heat a grill for cooking over medium-high heat.
- Sprinkle escarole with salt and pepper. Put escarole cut-side down on grill and cook until grill marks form, about 1 minute. Remove from grill and cut into 1 1/2-inch pieces. Transfer to a serving platter and toss with Caesar vinaigrette to taste.
- Place the garlic in a small saucepan and add enough oil to cover. Set the saucepan over low heat and cook until the garlic is soft and pale golden, 30 to 35 minutes. Let the garlic cool in the oil. Store garlic covered in the oil, adding more oil if necessary.
GRILLED SHRIMP AND ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Toss the beans, roasted red peppers, scallion, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper in another large bowl. Drizzle the cut sides of the escarole with 1 tablespoon olive oil; season with salt and pepper.
- Arrange the escarole, chorizo and shrimp on the grill. Grill the escarole, turning once, until charred in spots, 2 to 4 minutes; divide among plates. Grill the shrimp and chorizo, turning once, until cooked through, about 5 minutes for the shrimp and 10 minutes for the chorizo. Add the shrimp to the bean mixture. Transfer the chorizo to a cutting board and slice into 1-inch pieces; add to the bean mixture and toss.
- Spoon over the escarole; drizzle each serving with 1 tablespoon olive oil. Sprinkle with paprika.
Nutrition Facts : Calories 580, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 269 milligrams, Sodium 1432 milligrams, Carbohydrate 24 grams, Fiber 11 grams, Protein 46 grams, Sugar 2 grams
GRILLED ESCAROLE
This is spectacularly easy, quite mouthwatering, and works as both a first course before an entrée or as a side dish. Escarole is part of the chicory family and has a pleasant bitterness to it. Note that while the outer leaves of the escarole are not used in this preparation, they should not be discarded.
Provided by Jody Williams
Categories Escarole Grill Vegetable Olive Summer
Yield 4 servings
Number Of Ingredients 4
Steps:
- Get your grill going. If you're using charcoal, you're looking for a not-too-hot fire (I like to think of the coals as being "soft," which is to say they should be halfway through burning). If you're using a gas grill, set the heat to medium. If you're using a grill pan indoors, set it over medium-low heat.
- Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
- Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.
GRILLED CHEESE WITH SPRING ONIONS & ESCAROLE
Ummm ... looks like a tasty sandwich! I found this healthy recipe on the Care2 website @ http://www.care2.com/greenliving/grilled-cheese-with-spring-onions-escarole-with-video.html Escarole is a good bitter green filled with Vitamin A, C, and Calcium.
Provided by SassiFras
Categories Lunch/Snacks
Time 7m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 7
Steps:
- Note: I used torpedo onions. One torpedo is equal to a bunch. Torpedo onions are prepared more like a leek. Thinly slice the base and set aside the tops to use in a vegetable stock.
- 1. Thinly slice the onions as well as the garlic clove.
- 2. Pour the olive oil into the pan on medium heat. Add sliced onions and garlic and cook gently, stirring occasionally until they turn medium brown in color. Add a pinch of salt; set aside.
- 3. Slice 8 pieces of bread and 2 thin slices of cheese per sandwich.
- 4. Brush both sides of bread slices with a bit of olive oil. Put a layer of the onion mixture on the slices of bread. Add a layer of escarole and cheese and top with the remaining slices of bread.
- 5. Heat a grill pan or non-stick skillet to medium high. Grill the sandwich on one side, pressing down with a spatula, until bread is golden brown. Flip and cook until second side is also browned and cheese is melted. Serve.
Nutrition Facts : Calories 710.8, Fat 22, SaturatedFat 8.2, Cholesterol 29.8, Sodium 1396.8, Carbohydrate 102.2, Fiber 7.5, Sugar 0.8, Protein 24.7
GRILLED CHICKEN AND ESCAROLE SANDWICH WITH WHITE-BEAN SPREAD
For a midday pick-me-up, indulge in a well-stacked sandwich. Grilledchicken andgarlicky white-bean spread supply protein, while escarole adds folate. Multigrain bread helps sustain energy (the soft white variety can make energy flag).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 13
Steps:
- Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight.
- Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside
- Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside.
- Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread.
Nutrition Facts : Calories 409 g, Cholesterol 49 g, Fat 13 g, Fiber 6 g, Protein 29 g, Sodium 541 g
GRILLED WHOLE SNAPPER WITH ESCAROLE AND PRESERVED LEMONS
This delicious grilled fish recipe is courtesy of chef Mike Price.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 9
Steps:
- In a small bowl, mix together sugar and 1/4 cup coarse salt. Cut 2 lemons in half crosswise, remove any visible seeds, and transfer to a small container. Add sugar and salt mixture and one sprig of thyme. Cover and refrigerate for at least 6 hours and up to 1 week.
- Coarsely chop remaining lemon and 6 cloves of garlic and place in a medium bowl; toss to combine. Divide lemon and garlic mixture evenly and add to the cavity of each fish, along with 1 sprig of thyme; set aside.
- Finely chop remaining 2 cloves garlic and thyme leaves. Add to a small bowl with olive oil; whisk to combine.
- Preheat a grill pan over high heat. Brush fish with olive oil mixture and season with salt and pepper. Place fish on grill and cook, turning once, until the thick, fleshy part is firm to the touch, about 8 minutes per side, brushing occasionally with olive oil mixture.
- Remove lemons from sugar and salt mixture. Brush off any excess sugar and salt and place on grill, flesh side down. Cook until lemons are charred. Remove fish and lemons from grill. Serve immediately with escarole and a sprinkling of sea salt.
TUSCAN GRILLED PIZZA WITH ESCAROLE
Cookbook author Joanne Weir is known for her flavor-packed Mediterranean-inspired food. Her book From Tapas to Meze shows the breadth of her Mediterranean influences. Here, Joanne shares a favorite pizza recipe that we adapted for grilling using a Tuscan grill that fits into the fireplace of her home in San Francisco. The bitter escarole on this pizza is balanced by the sweet pine nuts, creamy cheeses, and the salty olives. The dough for a grilled pizza needs a bit more structure from gluten to keep it from oozing through the grates of the grill, which is why this one is kneaded for a longer time than other pizza doughs.
Yield makes two 10- to 11-inch pizzas
Number Of Ingredients 17
Steps:
- Prepare a hot fire (475° to 500°F) in a wood-fired grill.
- Combine the garlic and 2 tablespoons of the olive oil in a small bowl and let stand for 30 minutes. Combine the mozzarella and fontina in a bowl.
- Heat a large skillet on the grill, add the pine nuts, and toast, stirring occasionally, until golden, 1 to 2 minutes. Remove from the pan and set aside.
- Heat the remaining 2 tablespoons olive oil in the same pan over medium heat. Add the escarole and cook, stirring occasionally until it wilts, 1 to 2 minutes. Add the vinegar and red pepper flakes. Season to taste with salt and pepper. Set aside
- Divide the dough into 2 round pieces and form each into a ball. Do not work the dough too much. Roll one ball into a 10- to 11-inch round. Transfer to a lightly oiled baking sheet and brush the top of the dough with olive oil. Repeat with the second ball of dough.
- Take the dough and all of the toppings to the grill. Place one pizza round, oiled side down, on the grill. Cover the grill and cook for 5 minutes. Turn the pizza over and brush the marked side to within 1/2 inch of the edge with the garlic-infused oil. Move the pizza off direct heat. Sprinkle half of the combined cheeses on top of the oil. Top with half of the escarole, pine nuts, and olives, spreading evenly. Close the lid and bake until golden and crisp, about 7 minutes. Repeat with the remaining ingredients to make a second pizza.
- In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl. Let stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, bring the dough to room temperature.
More about "grilled escarole recipes"
GRILLED ESCAROLE WITH LEMON-PARMESAN DRESSING RECIPE …
From jessicaseinfeld.com
Servings 4Total Time 15 mins
GRILLED SAUSAGE, ZUCCHINI & ESCAROLE SALAD - RACHAEL …
From rachaelraymag.com
GRILLED ESCAROLE WITH SOFT-POACHED EGGS - DELICIOUS LIVING
From deliciousliving.com
5-INGREDIENT GRILLED STEAK AND ESCAROLE | RECIPE - RACHAEL …
From rachaelrayshow.com
GRILLED ESCAROLE SALAD WITH BLACK PEPPER & PARMESAN …
From rachaelraymag.com
GRILLED ESCAROLE & EXTRA-VIRGIN OLIVE OIL & BALSAMIC VINEGAR RECIPE …
From myrecipes.com
Servings 6Calories 125 per servingTotal Time 30 mins
- Heat a grill to medium (350° to 450°). Quarter escarole through stems so leaves remain attached. Wrap each wedge with kitchen twine in a couple of places to form a tight bundle. Brush bundles generously with oil, using 1/4 cup, then sprinkle with 3/4 tsp. each salt and pepper.
- Grill escarole, covered, turning a couple of times, until leaves are slightly charred and softened, 5 to 8 minutes total.
- Remove strings, cut off stems, and cut wedges into long strips. Whisk remaining 1 tbsp. each oil and vinegar (or more of each if you like) in a large bowl and toss with escarole. Season to taste with more salt and pepper and serve warm.
GRILLED ESCAROLE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 15 mins
- Preheat grill to 350° to 400° (medium-high) heat. Cut escarole into quarters, leaving stem intact. Lightly brush escarole with oil, and sprinkle with salt and pepper.
- Grill escarole, covered with grill lid, 1 to 2 minutes on each side or until leaves are slightly charred. Remove from grill. Cut escarole into large diamond shapes or long strips; remove and discard stem.
- Melt butter in a large saucepan over medium heat. Add escarole, garlic, and shallot; sauté 2 minutes. Season with salt and pepper to taste.
GRILLED ESCAROLE AND WHITE BEAN SALAD RECIPE - FOOD
From foodandwine.com
GRILLED ESCAROLE - MEALPLANNERPRO.COM
From mealplannerpro.com
BEST GRILLED ESCAROLE CAESAR SALAD RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GRILLED POLENTA WITH SHRIMP & ESCAROLE RECIPE | EATINGWELL
From eatingwell.com
GRILLED ESCAROLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED ESCAROLE WITH FINES HERBES SALSA VERDE - FINECOOKING
From finecooking.com
GRILLED ESCAROLE/GRILLED ESCAROLE SALAD - STONELEDGE FARM
From stoneledge.farm
WHAT IS ESCAROLE AND HOW IS IT USED? - THE SPRUCE EATS
From thespruceeats.com
SAUTéED ESCAROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SIMPLE RECIPES GRILLED ESCAROLE RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
GRILLED BEEF TENDERLOIN & ESCAROLE RECIPE | EATINGWELL
From eatingwell.com
GRILLED ESCAROLE TOASTS WITH TROUT ROE RECIPE - FOOD & WINE
From foodandwine.com
GRILLED ESCAROLE - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
17 ESCAROLE RECIPES (SOUP, SALAD, AND MORE) - INSANELY GOOD
From insanelygoodrecipes.com
GRILLED ESCAROLE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
GRILLED ESCAROLE AND RADICCHIO SALAD | EDIBLE RHODY
From ediblerhody.ediblecommunities.com
GRILLED ESCAROLE SALAD WITH CITRUS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
KETO PORK CHOPS WITH GRILLED ESCAROLE RECIPE | @ATKINS
From atkins.ca
GRILLED ESCAROLE | RECIPE | GRILLED VEGETABLE RECIPES, BEST GRILLED ...
From pinterest.ca
GRILLED CHICKEN WITH ESCAROLE AND BEANS RECIPE BY CLAIRE PEREZ
From thedailymeal.com
12 ESCAROLE RECIPES THAT EVERYONE WILL LOVE | ALLRECIPES
From allrecipes.com
ENDIVE AND ESCAROLE RECIPES | ALLRECIPES
From allrecipes.com
GRILLED POLENTA WITH SHRIMP AND ESCAROLE RECIPE
From recipeland.com
ACE FIT | GRILLED BEEF TENDERLOIN & ESCAROLE
From acefitness.org
GRILLED ESCAROLE AND FRIED EGG ON GRILLED BREAD RECIPE
From cookingeggs.net
GRILLED ESCAROLE SALAD - SUNSWEET GROWERS
From sunsweet.com
GRILLED ESCAROLE - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
HOW TO COOK GRILLED ESCAROLE SALAD - RECIPE MASH
From recipemash.com
GRILLED ESCAROLE | RECIPE | EASY GRILLING RECIPES, VEGGIE PLATE, BBQ ...
From pinterest.com
GRILLED ESCAROLE CAESAR SALAD – RECIPES NETWORK
From recipenet.org
GRILLED ESCAROLE WITH PECORINO - MEALPLANNERPRO.COM
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love