Escarole Grilled with Fines Herbes Salsa Verde

Print (Ctrl + P)
Kamera Print with pictures
Print without pictures

Escarole Grilled with Fines Herbes Salsa Verde


Inspired by a classic French mayonnaise called sauce gribiche, this salsa verde combines hard-cooked eggs with capers and delicate fresh herbs (parsley, chives, and tarragon or chervil). The result is a bright and savory dressing to complement the bitter escarole without overpowering it. The salsa should not be made ahead because the acid will dull the herbs.

Serves 4 to 8



1 small clove garlic, peeled

Kosher salt

1/3 cup finely diced shallot (1 medium)

2 Tbs. red wine vinegar; more as needed

1 Tbs. Dijon mustard

1/2 cup chopped fresh flat-leaf parsley

2 Tbs. thinly sliced fresh chives

1 Tbs. chopped fresh tarragon or chervil

1/2 cup plus 3 Tbs. extra-virgin olive oil; more as needed

2 Tbs. capers, rinsed well and coarsely chopped

1 large hard-cooked egg, at room temperature

2 large heads escarole (about 3 lb. total), trimmed of any tough outer leaves and discolored ends, quartered lengthwise, with cores intact



Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).


With a mortar and pestle (or using the side of a chef’s knife), mash the garlic to a smooth paste with a pinch of salt.

Combine the garlic paste with the shallot, vinegar, and mustard in a small bowl.

Let sit for 5 to 10 minutes.


In a medium bowl, combine the herbs, 1/2 cup of the olive oil, and the capers.

Stir the shallot mixture into the herb mixture.

Chop the egg (or mash it in a bowl) and gently stir it into the salsa.

If you’d like the salsa to be looser, add more oil.

Season to taste with more salt or vinegar if necessary.


Put the escarole on a baking sheet, drizzle with the remaining 3 Tbs. of olive oil, toss gently to coat evenly, and season with salt.

Place the escarole on the grill cut side down and grill until nicely marked, 1 to 2 minutes.

Turn and mark on the other cut sides, 1 to 2 minutes more.


Transfer the grilled escarole to a platter or individual plates, and spoon some of the salsa on top.

Serve immediately, passing any remaining salsa at the table.



Nutrition information (per serving): Calories (kcal): 210, Fat (kcal): 20, Fat Calories (g): 170, Saturated Fat (g): 3, Protein (g): 3, Monounsaturated Fat (g): 14, Carbohydrates (mg): 7, Polyunsaturated Fat (mg): 2, Sodium (g): 290, Cholesterol (g): 25, Fiber (g): 5.




Click on the smiley you want to give this page 
User rating 5.0 (1 votes)
This page has been viewed 83 times - View and write comments below.
• Pineapple and Frangipane GaletteFrangipane is a rich almond-flavored pastry cream. I make this version using almond paste


Your email will not be displayed on the site.