Name: Grilled Escarole Caesar Salad
Prep time: 110 min
Total time: 110 min
Yield: 6-8 servings
Ingredients: ¼ cup Garlic Confit, recipe follows; ¼ cup red wine vinegar; 2 Tbsp (about ½ oz) freshly grated Parmigiano-Reggiano; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 3 anchovy fillets; 1 large egg yolk; ¾ cup vegetable or canola oil; 2 heads escarole, trimmed with root intact and sliced in half lengthwise; Kosher salt and freshly ground black pepper; 2 cups peeled garlic cloves (between 40 and 50); 1 ¼ cups extra-virgin olive oil, plus more as needed

PREP TIME

1h 50 min

YIELDS

6-8 servings

This recipe has been updated and may differ from what was originally published or broadcast.

Ingredients

Caesar Vinaigrette

cup Garlic Confit, recipe follows

cup red wine vinegar

Tbsp (about ½ oz) freshly grated Parmigiano-Reggiano

tsp kosher salt

tsp freshly ground black pepper

anchovy fillets

large egg yolk

cup vegetable or canola oil

Grilled Escarole

heads escarole, trimmed with root intact and sliced in half lengthwise

Kosher salt and freshly ground black pepper

Garlic Confit

cups peeled garlic cloves (between 40 and 50)

1 ¼

cups extra-virgin olive oil, plus more as needed

Ingredient Substitution Guide

Directions

Step 1

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.

Step 2

Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 3 days.

Step 3

Heat a grill for cooking over medium-high heat.

Step 4

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.

Step 5

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.

Rate Recipe

My rating for Grilled Escarole Caesar Salad

Grilled Escarole Caesar Salad