Grilled Escarole Salad with Citrus
2
Points®
Total Time
28 min
Prep
25 min
Cook
3 min
Serves
4
Difficulty
Easy
Grilled greens are a wonderful addition to any menu. Sold in bunches that look like a head of lettuce, escarole has a sharp flavor that tastes delicious charred. Grilled escarole holds up especially well and pairs deliciously with the citrus fruit, which also makes a colorful presentation. Mixing in fresh mint with the citrus adds a flavorful, cooling touch to the dish. Use a mandoline to slice the onion and fennel if possible. This dish is perfect either as a side dish with fish or chicken or served as a vegetarian main dish.
Ingredients
Escarole
1 pound(s), 4 small heads, halved lengthwise
Extra virgin olive oil
1½ Tbsp, divided
Table salt
¾ tsp, divided (or to taste)
Black pepper
¼ tsp, divided (or to taste)
Fresh lemon juice
1 Tbsp, divided (or to taste)
Orange
2 medium, navel, pith removed, cut into segments
Grapefruit
2 medium, ruby, peeled, pith removed, cut into segments
Uncooked fennel bulb
1 medium, cored, thinly sliced (reserve 1 Tbsp fronds)
Red onion
1 small, thinly sliced
Fresh mint leaves
2 Tbsp, chopped