We’ve once again been lucky to have Emma Frisch of Firelight Camps stop by the Farm Kitchen and together we created this campfire inspired dish! If you’ve never tried escarole it’s a leafy green that looks similar to lettuce. You can tell lettuce and escarole apart by escarole’s jagged edges. Escarole is in the chicory family, and has a slightly bitter flavor that is complimented well by tangy dressings and grilling. This salad is an easy way to shake up classic beans and greens, perfect for CSA cooking! If you don’t have a grill, or want to save time just toss the escarole right onto the burner indoors. It only takes a few minutes to get the edges charred while the beans bake. If you have a grill, you can also use a cast iron skillet to bake the beans right over the fire. Whichever cooking method you use, you’ll love the caper dressing and crunchy croutons.
Grilled Beans & Greens
1 head escarole
1 can white beans like cannellini
4-5 garlic cloves, peeled and smashed
1 teaspoon dried rosemary or 1 sprig of fresh
1 cup croutons, homemade if you have time
2 tablespoons capers for garnish
1/2 cup olive oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon lemon zest
2 tablespoons minced capers
1 teaspoon dijon mustard
salt and pepper
Preheat oven to 375 F.
Prep the escarole. If necessary remove any discolored outer leaves, and slice down the middle from top to bottom. Rinse each have, being careful to get any dirt near the stem. Wrap in a towel and dry thoroughly.
Bake the beans. Drain the liquid from the can and transfer the beans to an ovenproof baking dish. Drizzle a few tablespoons of olive oil over the top, add the garlic and rosemary, then season with salt and pepper. Cover with foil and bake for 15 minutes, then remove the foil and bake for another 5 until starting to brown and carmelize.
While the beans bake, grill the escarole. Turn a gas burner or gas grill to high, and use tongs to char each side of the escarole. Keep a close watch, you want the edges to char, but not burn. Transfer to a platter.
Make the dressing. Combine the dressing ingredients in a jar, shake to combine.
When the beans are ready, assemble the salad. Spread the beans over the grilled escarole, pour the dressing over the top, and scatter with the croutons and capers.