Califonia Bountiful
Side Dish

Grilled escarole salad

Make this salad on a day when you already have the grill on. It makes a lovely accompaniment to steak, chicken or fish, and is easy to prepare beforehand and toss together just before serving.

Sam and Shawnda Marmorstein
Los Olivos Wine Merchant & Café, Los Olivos

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1/4 cup Dijon mustard
1/4 cup wholegrain mustard
1/4 cup water
1/4 cup white wine vinegar
1 1/2 cups olive oil
Salt and pepper, to taste

1 large head escarole, washed, quartered and brushed with olive oil
Salt and pepper, to taste
1 cup shaved radishes
1 cup thinly sliced apples, such as Fuji or Gala
3/4 cup shaved ricotta salata


For vinaigrette: In a small bowl, whisk together mustards, water and vinegar. Slowly whisk in olive oil. Taste and season.

For salad: Heat a grill, barbecue or grill pan to very hot. Season escarole with salt and pepper as you would a piece of meat. Mark escarole on all three sides. (The idea is to char it slightly, but do not cook. You want the outside wilted and the inside cool and fresh.) Transfer wedges immediately to a bowl and toss with vinaigrette, radishes, apples, ricotta salata and additional salt and pepper. Serve immediately.

Serves 4

Photo: © 2021 Silas Fallstich

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