Ingredients20 m servings 171 cals
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- 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.
Per Serving: 171 calories; 12.5 g fat; 11.8 g carbohydrates; 5.3 g protein; 5 mg cholesterol; 206 mg sodium. Full nutrition
ReviewsRead all reviews 6
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...
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 bac...
From the picture, the greens look more like Romaine lettuce. Either way, loved making this as a grilled Caesar Salad!
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
Surprisingly good. Going to try lemon pepper instead of salt and pepper the next time we make it.