Grilled Escarole and White Bean Salad

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 cups dried cannellini beans, rinsed and picked over
2. Water
3. 4 thyme sprigs
4. 1/4 cup plus 2 tablespoons extra-virgin olive oil
5. 1/4 cup thinly sliced garlic cloves
6. 1/4 cup fresh lemon juice
7. 2 large heads escarole, quartered lengthwise through the core
8. Salt and freshly ground pepper
9. 1/4 cup coarsely chopped flat-leaf parsley

1. In a bowl, cover the beans with water and let them soak overnight. Drain the beans and transfer to a medium saucepan. Add 6 cups of water and the thyme and bring to a boil. Cook the beans over moderately low heat until tender, about 1 hour; drain. Transfer to a bowl and let cool; discard the thyme.
2. In a small saucepan, combine 1/4 cup of the olive oil with the garlic and cook over moderate heat until the garlic is golden, about 6 minutes. Transfer the garlic and oil to a small bowl and stir in the lemon juice.
3. Heat a large grill pan or cast-iron skillet. Brush the escarole with the remaining 2 tablespoons of olive oil, season with salt and pepper and grill, turning once, until the leaves are wilted and slightly charred. Transfer to a platter.
4. Add the parsley and the dressing to the beans and season with salt and pepper. Spoon the beans over the escarole and serve warm or at room temperature.