Charred Broccolini and Escarole Salad

F&W's Justin Chapple makes salad compelling by charring the vegetables. Here he pairs smoky Broccolini with crisp escarole in a Champagne vinegar dressing.

Charred Broccolini and Escarole Salad

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  • Prep Time


  • Total Time


  • Servings



  • 2

    pounds Broccolini, thick stems halved lengthwise

  • ¼

    cup extra-virgin olive oil, plus more for brushing

  • Kosher salt

  • Pepper

  • Two

    ¾ -inch-thick slices cut from a sourdough boule

  • 1

    garlic clove, halved

  • ¼

    cup Champagne vinegar

  • ½

    cup thinly sliced red onion

  • 8

    cups torn white and light green escarole leaves

  • 1

    fresh hot red chile—stemmed, seeded and very thinly sliced


Light a grill or preheat a grill pan. In a large bowl, toss the Broccolini with 2 tablespoons of the olive oil; season with salt and pepper. Grill over moderately high heat until lightly charred and crisp-tender, about 5 minutes. Transfer to a work surface; cut in half crosswise. 
 Brush the bread with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly browned and crisp, about 3 minutes total. Transfer to a plate and rub with the cut sides of the garlic clove. Let cool slightly, then tear into bite-size pieces. In a serving bowl, mix the vinegar, onion and the remaining 2 tablespoons of olive oil. Add the escarole, Broccolini, garlic bread and chile and toss well. Season with salt and pepper, toss again and serve. Suggested Pairing Wine: Exuberant, red-fruited Sangiovese.


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