Grilled Escarole Wedges with Lemon-Anchovy Dressing & Roasted Peppers

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