Grilled Escarole

A friend and I went to a very elite restaurant and ordered this off the menu. We loved it and asked for the recipe. It was a delicious surprise!!! Can’t get enough.

Step: 1

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Step: 2

Thoroughly wash and dry the heads of escarole, and trim the root ends and any unruly, floppy leaves from the tops of the escarole heads, leaving the heads intact. Split the heads in half lengthwise, and brush the cut side of each half with about 1/2 tablespoon of extra-virgin olive oil. Sprinkle the split heads with salt and pepper.

Step: 3

Grill with cut sides down on the preheated grill until the escarole is wilted and has begun to brown, about 3 minutes.

Step: 4

Sprinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.

Per Serving: 171 calories; protein 5.3g; carbohydrates 11.8g; fat 12.5g; cholesterol 5.2mg; sodium 205.5mg.

Product salad is morely of the nicest salads to make . It is more in body delight and water produce . As fruits contain natural sugar , you can have them for breakfast . The sugar can will give you more energy for the day and deal with your sweet cravings too.

Salads is sometimes get a not good for being unsatisfying (if they’re feather like and mean) or unhealthy (if they’re not lean and mean). The substantial middle ground is less talked about , but it’s exactly where you’ll found the salads that may fuel weight loss.