White Bean Salad with Grilled Escarole

1. 1

   Mix beans, dressing, tomatoes and chives.

2. 2

   Wash escarole; pat dry.

3. 3

   Quarter each head lengthwise, cutting through the core.

4. 4

   Slightly trim core.

5. 5

   Place escarole in large bowl.

6. 6

   Add olive oil; toss to coat.

7. 7

   Season with salt and pepper to taste.

8. 8

   Preheat grill on medium-high heat.

9. 9

   Add escarole; cook 6 to 7 minutes or until slightly wilted, stirring frequently.

10. 10

    Sprinkle with lemon juice.

11. 11

    For each serving: Spoon 1 quartered head of escarole on serving plate; top with 1/4 cup bean mixture.

No nutritional information available.

No additional tips available.