Grilled Potato and Escarole Salad

By johnwhorfin

Ingredients

• 2 2 1/4 lb. medium red potatoes, sliced 1/4 inch thick
• Kosher salt
• 1/3 1/3 1/3 cup extra-virgin olive oil; more as needed
• 1/3 1/3 1/3 cup red wine vinegar
• 2 2 2 tsp. honey
• Freshly ground black pepper
• 1 1 2 6 or 2 small heads escarole, cut into 6 wedges total
• 1 1 6 large red onion, cut crosswise into 6 slices
• 1/2 1/2 1/2 cup basil pesto (homemade or store-bought)
• 2 2 1/4-inch jarred or fresh roasted red bell peppers, cut into 1/4-inch strips
• 3 3 3 Tbs. toasted pine nuts

Details

Servings 6
Adapted from finecooking.com

Preparation

Step 1

Serves 6 as a starter or side dish

How to Make Grilled Potato Salad

Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain and rinse with cold water until cool.

Spread on a rimmed baking sheet to continue cooling and drying until you’re ready to grill; they can sit for up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.

In a small bowl, whisk the oil, vinegar, and honey. Season to taste with salt and pepper. Toss the escarole with 1/3 cup of the vinaigrette, then brush both sides of the onion with some of the vinaigrette. Let sit for 10 minutes.

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Grill the escarole cut side down without flipping until nicely marked, 4 to 5 minutes. Grill the onion, flipping once, until tender, 5 to 6 minutes. Grill the potatoes, flipping once, until tender and nicely marked, 4 to 5 minutes. Transfer the potatoes to a medium bowl and toss with enough of the pesto to coat well.

Arrange the potatoes, onion, escarole, and peppers on a platter or divide among plates. Dollop with some of the remaining pesto, and sprinkle with the pine nuts. Serve any remaining vinaigrette and pesto on the side.

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