Author Notes
Escarole was a traditional summer green in my mamma's garden and kitchen, and is commonly found in Italian cuisine. Its bitterness makes it less popular in the U.S., but grilling it adds a sweet char and makes a perfect bed for this luxurious Smoked Cherry Sauce (which you'll be licking out of the pan). Start the fire about 45 minutes before you begin to cook - you will want the wood or coals to burn steadily at medium heat (i.e. without flames licking the food on high). Arrange the logs to create a flat surface to land a grill grate, and have a thick towel (or fireproof mitts) and coasters ready to handle your cast iron skillet. —Emma Frisch
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Ingredients
- Grilled Escarole Salad
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1 bunch
Escarole head, halved
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2/3 cup
Walnuts, toasted
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1/3 cup
Goat cheese, crumbled
- Smoked Cherry Sauce
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3 tablespoons
Butter
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2.5 tablespoons
Shallots, minced
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1/3 cup
Cherry liquor or ruby port
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2 tablespoons
Balsamic vinegar
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1 pint
Cherries, pitted
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2 sprigs
Thyme
Directions
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Place the escarole on the grill. Char and wilt the leaves on both sides. Transfer to a serving plate.
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Top the grilled escarole with the toasted walnuts and goat cheese.
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Place a small or medium cast iron skillet on the grill grate to heat. Have all your sauce ingredients ready - you will want to move fast!
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Add the butter. When it foams, add the shallots and cook until they begin to brown.
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Add the cherry liqueur and balsamic vinegar. Allow the sauce to simmer and reduce slightly.
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Add the cherries and gently smash with the back of a spoon. When the cherries break down, add the thyme.
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Remove the skillet from the heat and pour the sauce over the grilled escarole.
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