Charred Broccolini & Escarole Salad

By DreiFromBK

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.

Ingredients

• 2 pounds Broccolini, thick stems halved lengthwise
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• Pepper
• Two 3/4 -inch-thick slices cut from a sourdough boule
• 1 garlic clove, halved
• 1/4 cup Champagne vinegar
• 1/2 cup red onion, thinly sliced
• 8 cups torn white and light green escarole leaves
• 1 fresh hot red chile—stemmed, seeded and very thinly sliced

Details

Servings 8
Preparation time 10mins
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

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.