Grilled escarole caesar salad
Indulge in the smoky flavor of grilled escarole combined with the classic taste of Caesar dressing in this delectable salad. Perfect for a gourmet twist on a traditional favorite.
Ingredients:
- 1/4 cup Garlic Confit, recipe follows
- 1/4 cup red wine vinegar
- 2 tablespoons (about10g) freshly grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 anchovy fillets
- 1 large egg yolk
- 3/4 cup vegetable or canola oil
- 2 heads escarole, trimmed with root intact and sliced in half lengthwise
- Kosher salt and freshly ground black pepper
- 2 cups peeled garlic cloves (between 40 and 50)
- 1 1/4 cups extra-virgin olive oil, plus more as needed
Instructions:
- To make the Caesar dressing: In a blender, combine the Garlic Confit, vinegar, Parmigiano-Reggiano, salt, pepper, anchovies, egg yolk, and 2 tablespoons of water. Blend on medium speed until the mixture is smooth. While the blender is on, slowly pour in the oil until everything is well combined and the dressing has a creamy consistency.
- You can either use the dressing immediately or store it in a sealed container in the fridge. It will stay fresh for up to 3 days.
- For grilling the escarole: Preheat a grill to medium-high heat.
- Season the escarole with salt and pepper. Place the escarole with the cut-side down on the grill and cook until grill marks appear, which should take about 1 minute. Remove from the grill, chop into 1 1/2-inch pieces, and transfer to a serving plate. Toss with the Caesar dressing according to your taste preference.
- In a small saucepan, add the garlic and pour enough oil to cover it. Cook over low heat until the garlic becomes soft and lightly golden, which should take around 30 to 35 minutes. Allow the garlic to cool in the oil and store it covered in the oil, adding more if needed.
Summary:
- Calories: 4412 kcal
- Fat: 444 g
- Protein: 30 g
- Carbs: 98 g
- Potassium: 1490 mg
- Magnesium: 103 mg