Grilled Kale & Escarole Caesar Salad

by Real Simple
Grilled Kale & Escarole Caesar Salad

Ingredients

·1 garlic clove
·¾ teaspoon kosher salt, divided
·1 large egg yolk
·½ teaspoon Dijon mustard
·1½ tablespoons fresh lemon juice, divided
·2 tablespoons extra-virgin olive oil, divided
·¼ cup vegetable oil
·½ teaspoon black pepper
·¼ cup grated Parmesan cheese, divided
·12 ounces kale, stemmed
·12 ounces escarole, leaves torn

Directions

Directions: Preheat grill to high. Finely chop garlic on top of ¼ teaspoon of the salt. Then, press to form a paste Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon lemon juice in a medium bowl. Slowly add 1 tablespoon olive oil, whisking constantly. Then, add the vegetable oil, whisking constantly. Stir in pepper, 3 tablespoons Parmesan, remaining ½ tablespoon lemon juice, 
and ½ teaspoon of salt. Toss kale and escarole with remaining 
1 tablespoon of olive oil. Arrange greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, about 1-2 minutes, turning once. Coarsely chop and arrange on a platter, then drizzle with dressing. Sprinkle with Parmesan, then serve and enjoy!

I feel so grateful to have Shillingford Organics deliveries available to us. We get vegetables, salad. fruit and eggs from them. The quality is superb and the website easy to use. Lucky us!

— Mary

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