Grilled Kale and Escarole Caesar Salad

kale-escarole-caesar-salad
Photo by Johnny Miller
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 174 calories
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 34 mg
    • Sodium 338 mg
    • Protein 4 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 1 mg
    • Calcium 121 mg

Preheat the grill to high. Finely chop the garlic on top of ¼ teaspoon of the salt; press the mixture with the flat side of the knife to make a paste. Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon of the lemon juice in a medium bowl. Slowly add 1 tablespoon of the olive oil, whisking constantly. Slowly add the vegetable oil, whisking constantly. Stir in the pepper, 3 tablespoons of the Parmesan, and the remaining ½ tablespoon of lemon juice 
and ½ teaspoon of salt.

Toss the kale and escarole with the remaining 
1 tablespoon of olive oil. Arrange the greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, 1 to 2 minutes, turning once. Coarsely chop and arrange on a platter. Drizzle with the dressing 
and sprinkle with the remaining Parmesan.

Ingredients

  1. Check 1 garlic clove
  2. Check ¾ teaspoon kosher salt, divided
  3. Check 1 large egg yolk
  4. Check ½ teaspoon Dijon mustard
  5. Check tablespoons fresh lemon juice, divided
  6. Check 2 tablespoons extra-virgin olive oil, divided
  7. Check ¼ cup vegetable oil
  8. Check ½ teaspoon black pepper
  9. Check ¼ cup grated Parmesan cheese, divided
  10. Check 1 large bunch kale (about 12 oz.), tough stems removed
  11. Check 1 small head escarole (about 12 oz.), leaves torn

Directions

  1. Preheat the grill to high. Finely chop the garlic on top of ¼ teaspoon of the salt; press the mixture with the flat side of the knife to make a paste. Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon of the lemon juice in a medium bowl. Slowly add 1 tablespoon of the olive oil, whisking constantly. Slowly add the vegetable oil, whisking constantly. Stir in the pepper, 3 tablespoons of the Parmesan, and the remaining ½ tablespoon of lemon juice 
and ½ teaspoon of salt.
  2. Toss the kale and escarole with the remaining 
1 tablespoon of olive oil. Arrange the greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, 1 to 2 minutes, turning once. Coarsely chop and arrange on a platter. Drizzle with the dressing 
and sprinkle with the remaining Parmesan.