(serving size: 1 cup)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Vegetable oil (for the grill)
Preheat grill to high.
Rinse the escarole and let it drain. Remove and discard the outer leaves. Cut it in half, but keep enough of the root intact to hold the leaves of each half together. Soak the escarole in a bowl or water for 10 minutes. Drain and pat the escarole dry. Drizzle it with olive oil.
Grill cut side-down directly on the grate until the escarole is softened and browned. Season with a sprinkling of salt and pepper.
To make salad prinkle each grilled escarole head with about 1/2 tablespoon of blue cheese and 1/2 tablespoon of ranch dressing. Serve warm.