Grilled Escarole

Rating: 4.67 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A friend and I went to a very elite restaurant and ordered this off the menu. We loved it and asked for the recipe. It was a delicious surprise!!! Can't get enough.

By Cynthia

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Recipe Summary test

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

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  • Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.

  • Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.

  • Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.

Nutrition Facts

Per Serving:
171 calories; protein 5.3g; carbohydrates 11.8g; fat 12.5g; cholesterol 5.2mg; sodium 205.5mg. Full Nutrition
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Reviews (8)

Read More Reviews
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Linda
Rating: 5 stars
03/31/2012
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! Read More
Helpful
(8)
Tex
Rating: 5 stars
12/28/2010
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 Read More
Helpful
(1)
Josephine Roeper
Rating: 5 stars
12/09/2011
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. Read More
Helpful
(1)
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Susan Shilo
Rating: 4 stars
06/24/2011
From the picture the greens look more like Romaine lettuce. Either way loved making this as a grilled Caesar Salad! Read More
Helpful
(1)
Karla Graves
Rating: 4 stars
07/01/2016
Surprisingly good. Going to try lemon pepper instead of salt and pepper the next time we make it. Read More
Tarrah Young
Rating: 5 stars
07/05/2021
This was SO GOOD! I make my own ranch dressing, and I added a bit more lemon to it to brighten it up. Then because I didn't have any blue cheese I added some capers for intrigue :) I only grilled one head for my husband and I and I thought it would be too much but we DEVOURED it. I am now a huge fan of escarole! Read More
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wkendcook
Rating: 5 stars
09/23/2013
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. Read More
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