Grilled Escarole and White Bean Salad

1. 1

   In a bowl, cover the beans with water and let them soak overnight.

2. 2

   Drain the beans and transfer to a medium saucepan.

3. 3

   Add 6 cups of water and the thyme and bring to a boil.

4. 4

   Cook the beans over moderately low heat until tender, about 1 hour; drain.

5. 5

   Transfer to a bowl and let cool; discard the thyme.

6. 6

   In a small saucepan, combine 1/4 cup of the olive oil with the garlic and cook over moderate heat until the garlic is golden, about 6 minutes.

7. 7

   Transfer the garlic and oil to a small bowl and stir in the lemon juice.

8. 8

   Heat a large grill pan or cast-iron skillet.

9. 9

   Brush the escarole with the remaining 2 tablespoons of olive oil, season with salt and pepper and grill, turning once, until the leaves are wilted and slightly charred.

10. 10

    Transfer to a platter.

11. 11

    Add the parsley and the dressing to the beans and season with salt and pepper.

12. 12

    Spoon the beans over the escarole and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.