F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Grilled Escarole and White Bean Salad
© Quentin Bacon

Grilled Escarole and White Bean Salad

  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Grilled wedges of garlicky escarole are combined here with tender white beans to make a simple first course that's also an excellent side dish.

  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.
Make Ahead The recipe can be prepared through Step 2 one day ahead; refrigerate the beans and dressing separately. Serve at room temperature. Notes One Serving Calories 261 kcal, Total Fat 11 gm, Saturated Fat 1.6 gm.

Suggested Pairing

Garlic, lemons, earthy beans and bitter escarole need a dry but assertive white to act as a flavor foil. Try a Pinot Grigio from Italy or a Pinot Gris from Oregon.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.