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Credit: Johnny Miller

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

174 calories; fat 16g; saturated fat 3g; cholesterol 34mg; sodium 338mg; protein 4g; carbohydrates 6g; sugars 1g; fiber 3g; iron 1mg; calcium 121mg.
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