New Recipes Grilled Escarole Caesar Salad - ★Cooking Recipes★

This recipe has been updated and may differ from what was originally published or broadcast.
Directions for: Grilled Escarole Caesar Salad

Ingredients

Caesar Vinaigrette

cup Garlic Confit, recipe follows

cup red wine vinegar

2 Tbsp (about 1/2 oz) freshly grated Parmigiano-Reggiano

1 tsp kosher salt

tsp freshly ground black pepper

3 anchovy fillets

1 large egg yolk

cup vegetable or canola oil

Grilled Escarole

2 heads escarole, trimmed with root intact and sliced in half lengthwise

Kosher salt and freshly ground black pepper

Garlic Confit

2 cups peeled garlic cloves (between 40 and 50)

1 cups extra-virgin olive oil, plus more as needed

Directions

Caesar Vinaigrette

1. Combine the Garlic Confit, vinegar, Parmigiano-Reggiano, salt, pepper, anchovies, egg yolk and 2 tablespoons water in a blender, then blend on medium speed until smooth. With the motor running, slowly add the oil in a thin stream until it has been incorporated and the vinaigrette is creamy.

2. Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 3 days.

Grilled Escarole

1. Heat a grill for cooking over medium-high heat.

2. Sprinkle escarole with salt and pepper. Put escarole cut-side down on grill and cook until grill marks form, about 1 minute. Remove from grill and cut into 1 1/2-inch pieces. Transfer to a serving platter and toss with Caesar vinaigrette to taste.

Garlic Confit

1. Place the garlic in a small saucepan and add enough oil to cover. Set the saucepan over low heat and cook until the garlic is soft and pale golden, 30 to 35 minutes. Let the garlic cool in the oil. Store garlic covered in the oil, adding more oil if necessary.

Source and Credits

Recipe Courtesy of Marc Murphy

See more: Cheese, Salad, Side, Vegetables