Grilled Escarole Salad with Black Pepper and Parmesan Dressing

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1/4 cup grated Parmesan
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 2 tbsp. whole milk
  • 2 tsp black pepper
  • 1 tsp white wine vinegar
  • 2 small heads escarole, halved lengthwise
  • 1/4 cup canola oil
  • 1/2 cup thinly sliced red onion
  • 1/2 cup toasted skinned hazelnuts, roughly chopped
  • 1 cup red grapes, halved

Directions

  1. In a medium bowl, whisk first 6 ingredients; season dressing. Brush escarole with oil; cook on grill over high heat, turning once, until wilted, about 4 minutes. Roughly chop escarole; toss with dressing. Top with onion, nuts and grapes.

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