Charred Escarole Salad
This charred escarole and apple chopped salad from chef Blaine Wetzel of The Willows Inn proves that even salads can be grilled.
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Cooking tools:
- Grill
- Cast iron grill pan
- Mixing bowl
- Chef's knife
- Cutting board
- Tongs
- Serving bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1⁄2 cup vegetable oil
- 2 red apples, such as Gala, cored and cut into thin wedges
- 1 head escarole, halved lengthwise
- 1 Vidalia onion, cut into thin wedges
- Kosher salt
- freshly ground black pepper
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup lightly packed oregano leaves
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