Vegetables Charred Broccolini and Escarole Salad Be the first to rate & review! F&W’s Justin Chapple makes salad compelling by charring the vegetables. Here he pairs smoky Broccolini with crisp escarole in a Champagne vinegar dressing. Slideshow: More Salad Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on March 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 40 mins Yield: 4 Ingredients 2 pounds Broccolini, thick stems halved lengthwise 1/4 cup extra-virgin olive oil, plus more for brushing Kosher salt Pepper Two 3/4 -inch-thick slices cut from a sourdough boule 1 garlic clove, halved 1/4 cup Champagne vinegar 1/2 cup thinly sliced red onion 8 cups torn white and light green escarole leaves 1 fresh hot red chile—stemmed, seeded and very thinly sliced Directions Light a grill or preheat a grill pan. In a large bowl, toss the Broccolini with 2 tablespoons of the olive oil; season with salt and pepper. Grill over moderately high heat until lightly charred and crisp-tender, about 5 minutes. Transfer to a work surface; cut in half crosswise. Brush the bread with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly browned and crisp, about 3 minutes total. Transfer to a plate and rub with the cut sides of the garlic clove. Let cool slightly, then tear into bite-size pieces. In a serving bowl, mix the vinegar, onion and the remaining 2 tablespoons of olive oil. Add the escarole, Broccolini, garlic bread and chile and toss well. Season with salt and pepper, toss again and serve. Suggested Pairing Wine: Exuberant, red-fruited Sangiovese. Rate it Print