Name: Grilled Escarole Wedges with Lemon-Anchovy Dressing & Roasted Peppers
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 handful Garlic Croutons, fully cooled; Fresh lemon juice for serving; 1 tsp whole-grain mustard; 2 Tbsp extra-virgin olive oil; 1 large head escarole, cut into quarters through to the base, keeping the leaves intact; 1 garlic clove; 8 anchovy fillets; Kosher salt; ¼ cup [60 ml] extra-virgin olive oil; ¾ cup [180 ml] grapeseed oil; Dash of Tabasco sauce; Freshly ground black pepper; Dash of Worcestershire sauce; Chunk of Parmesan cheese for shaving; 1 or 2 anchovy fillets; 1 egg yolk; 1 tsp capers, roughly chopped; 3 Tbsp fresh lemon juice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

This riff on Caesar salad runs laps around the classic in terms of texture, contrast, and general tastiness. We leave the escarole wedges attached at the base for ease of grilling, and we like how it makes for a hearty steak of greens, to be eaten with a fork and knife. I like my Caesar dressing very anchovy- forward, but you can easily back down that element to suit your palate. Bread crumbs are a nice textural garnish here, but you can just as easily fry a few capers to give the dish an e