Grilled Escarole Salad with Citrus
2
Points®
Temps total: 28 min • Préparation: 25 min • Cuisson: 3 min • Portions: 4 • Difficulté: Facile
Grilled greens are a wonderful addition to any menu. Grilled escarole holds up especially well and pairs deliciously with the citrus fruit.
Ingrédients
Escarole
1 pound(s), 4 small heads, halved lengthwise
Olive oil
1½ tbsp(s), divided
Table salt
¾ tsp(s), divided (or to taste)
Black pepper
¼ tsp(s), divided (or to taste)
Fresh lemon juice
1 tbsp(s), divided (or to taste)
Orange
2 medium, navel, pith removed, cut into segments
Grapefruit
2 medium, ruby, peeled, pith removed, cut into segments
Uncooked fennel bulb
1 medium, cored, thinly sliced (reserve 1 Tbsp fronds)
Red onion
1 small, thinly sliced
Fresh mint leaves
2 tbsp(s), chopped
Instructions
1
Preheat an outdoor grill to medium (or heat a grill pan to medium heat).
2
Brush escarole with 1/2 Tbsp oil; season with salt and pepper. Place escarole cut side down on grill and cook until it begins to char and leaves have wilted, about 3 minutes. Remove from heat, season with 1 tsp lemon juice, and arrange two halves on each of four plates.
3
In a bowl, toss together orange and grapefruit segments, fennel, fennel fronds, onion and mint until combined. Drizzle with remaining 1 tablespoon oil and 2 tsp lemon juice; season with salt and pepper and toss to combine.
4
Divide citrus mixture over escarole; serve immediately.
5
Serving size: 2 escarole halves and 1 ½ cups citrus mixture
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