Grilled Kale and Escarole Caesar Salad
Ingredients
1 garlic clove
¾ teaspoon kosher salt, divided
1 large egg yolk
½ teaspoon Dijon mustard
1½ tablespoons fresh lemon juice, divided
2 tablespoons extra-virgin olive oil, divided
¼ cup vegetable oil
½ teaspoon black pepper
¼ cup grated Parmesan cheese, divided
1 large bunch kale (about 12 oz.), tough stems removed
1 small head escarole (about 12 oz.), leaves torn
Nutrition
Calories 174
Fat 16g
Sat Fat 3g
Cholesterol 34mg
Sodium 338mg
Protein 4g
Carbohydrate 6g
Sugar 1g
Fiber 3g
Iron 1mg
Calcium 121mg
Directions
Preheat the grill to high. Finely chop the garlic on top of ¼ teaspoon of the salt; press the mixture with the flat side of the knife to make a paste. Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon of the lemon juice in a medium bowl. Slowly add 1 tablespoon of the olive oil, whisking constantly. Slowly add the vegetable oil, whisking constantly. Stir in the pepper, 3 tablespoons of the Parmesan, and the remaining ½ tablespoon of lemon juice and ½ teaspoon of salt.
Toss the kale and escarole with the remaining 1 tablespoon of olive oil. Arrange the greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, 1 to 2 minutes, turning once. Coarsely chop and arrange on a platter. Drizzle with the dressing and sprinkle with the remaining Parmesan.
Yields: 4