Charred Broccolini and Escarole Salad Recipe

Name: Charred Broccolini and Escarole Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Broccolini, thick stems halved lengthwise; 1/4 cup extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; Two 3/4 -inch-thick slices cut from a sourdough boule; 1 garlic clove, halved; 1/4 cup Champagne vinegar; 1/2 cup thinly sliced red onion; 8 cups torn white and light green escarole leaves; 1 fresh hot red chilestemmed, seeded and very thinly sliced

Servings: persons

2 pounds Broccolini, thick stems halved lengthwise
1/4 cup extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
Two 3/4 -inch-thick slices cut from a sourdough boule
1 garlic clove, halved
1/4 cup Champagne vinegar
1/2 cup thinly sliced red onion
8 cups torn white and light green escarole leaves
1 fresh hot red chilestemmed, seeded and very thinly sliced

1
Light a grill or preheat a grill pan.
2
In a large bowl, toss the Broccolini with 2 tablespoons of the olive oil; season with salt and pepper.
3
Grill over moderately high heat until lightly charred and crisp-tender, about 5 minutes.
4
Transfer to a work surface; cut in half crosswise.
5
Brush the bread with olive oil and season with salt and pepper.
6
Grill over moderately high heat, turning once, until lightly browned and crisp, about 3 minutes total.
7
Transfer to a plate and rub with the cut sides of the garlic clove.
8
Let cool slightly, then tear into bite-size pieces.
9
In a serving bowl, mix the vinegar, onion and the remaining 2 tablespoons of olive oil.
10
Add the escarole, Broccolini, garlic bread and chile and toss well.
11
Season with salt and pepper, toss again and serve.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Broccolini, thick stems halved lengthwise, 1/4 cup extra-virgin olive oil, plus more for brushing, Kosher salt, Pepper, and more.

Yes, Charred Broccolini and Escarole Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Broccolini and Escarole Salad

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