Grilled Escarole With Extra-Virgin Olive Oil And Balsamic Vinegar

1. 1

   Heat a grill to medium (350u00b0 to 450u00b0). Quarter escarole through stems so leaves remain attached. Wrap each wedge with kitchen twine in a couple of places to form a tight bundle. Brush bundles generously with oil, using 1/4 cup, then sprinkle with 3/4 tsp. each salt and pepper.

2. 2

   Grill escarole, covered, turning a couple of times, until leaves are slightly charred and softened, 5 to 8 minutes total.

3. 3

   Remove strings, cut off stems, and cut wedges into long strips. Whisk remaining 1 tbsp. each oil and vinegar (or more of each if you like) in a large bowl and toss with escarole. Season to taste with more salt and pepper and serve warm.

No additional tips available.