with BBQ Sauce Vinaigrette
TOTAL TIME
35 MIN
Serves 4
It might surprise you to know I grill salad as often as I can, year-round, as long as I don’t have to trek through snow or stand in a thunderstorm (I’m not afraid of rain, but lightning is another story—especially when I’m holding metal tongs). This salad is packed with two veggies that are totally grill-friendly. Broccolini and escarole hold up well over the fire and develop a slight smokiness that enhances their already bold flavors. I sometimes dress them in lemon juice and a showering of Parmesan, but I couldn’t let you try this recipe without my BBQ Sauce Vinaigrette. Because: Grilling!
Fill a large bowl with water. Using a large knife, quarter the escarole lengthwise through the core. Holding each piece of escarole by the core, dip it in the water and swish it around to release any dirt. Shake out the excess water and put them cut-side down on paper towels to drain, then pat the outside dry with paper towels.
Light a grill or preheat a grill pan. On a large baking sheet, drizzle the Broccolini and escarole all over with the olive oil and season generously with salt and pepper. Grill the Broccolini and escarole over high heat, turning once, until lightly charred and crisp-tender, about 3 minutes for the escarole and 5 minutes for the Broccolini.
Cut the Broccolini and escarole into 2- to 3-inch pieces and transfer them to a platter. Scatter the parsley on top and drizzle with a little bit of the BBQ Sauce Vinaigrette. Serve right away, passing more vinaigrette at the table.