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Recipe

Grilled Escarole with Fines Herbes Salsa Verde

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Scott Phillips

Servings: 4 to 8

Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil). The result is a bright and savory dressing to complement the bitter escarole without overpowering it. The salsa should not be made ahead because the acid will dull the herbs.

Ingredients

  • 1 small clove garlic, peeled
  • Kosher salt
  • 1/3 cup finely diced shallot (1 medium)
  • 2 Tbs. red wine vinegar; more as needed
  • 1 Tbs. Dijon mustard
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 Tbs. thinly sliced fresh chives
  • 1 Tbs. chopped fresh tarragon or chervil
  • 1/2 cup plus 3 Tbs. extra-virgin olive oil; more as needed
  • 2 Tbs. capers, rinsed well and coarsely chopped
  • 1 large hard-cooked egg, at room temperature
  • 2 large heads escarole (about 3 lb. total), trimmed of any tough outer leaves and discolored ends, quartered lengthwise, with cores intact

Nutritional Information

      Calories (kcal) : 210
      Fat Calories (kcal): 170
      Fat (g): 20
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 25
      Sodium (mg): 290
      Carbohydrates (g): 7
      Fiber (g): 5
      Protein (g): 3

Preparation

  • Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).
  • With a mortar and pestle (or using the side of a chef’s knife), mash the garlic to a smooth paste with a pinch of salt. Combine the garlic paste with the shallot, vinegar, and mustard in a small bowl. Let sit for 5 to 10 minutes.
  • In a medium bowl, combine the herbs, 1/2 cup of the olive oil, and the capers. Stir the shallot mixture into the herb mixture. Chop the egg (or mash it in a bowl) and gently stir it into the salsa. If you’d like the salsa to be looser, add more oil. Season to taste with more salt or vinegar if necessary.
  • Put the escarole on a baking sheet, drizzle with the remaining 3 Tbs. of olive oil, toss gently to coat evenly, and season with salt. Place the escarole on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.
  • Transfer the grilled escarole to a platter or individual plates, and spoon some of the salsa on top. Serve immediately, passing any remaining salsa at the table.

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Reviews

  • carolcook | 05/23/2013

    Made this twice for guests. A huge hit.

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