Charred Escarole Salad | Saveur
This charred escarole and apple chopped salad from chef Blaine Wetzel of The Willows Inn proves that even salads can be grilled.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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 and freshly ground black pepper, to taste
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup lightly packed oregano leaves
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