How to Make Grilled Escarole Salad w/Balsamic Vinaigrette

This Grilled Escarole Salad with white beans and balsamic vinaigrette is a great addition to any meal and is ready in about 15 minutes. It can be eaten before the main course as a salad dish, or even as the main course itself. This is a great salad recipe to have because it is healthy, filling, and fun to make.

Makes 2 Escarole Salads

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 Cans White Cannelloni Beans
• 2 Escarole Lettuce Stalks
• 1/4 cup diced onions
• 1/4 cup Shitake Mushrooms
• 1/4 cup Roasted Red Peppers
• 1/4 cup Balsamic Vinegar
• 2 tablespoons Olive Oil
• 1/2 cup Balsamic Vinaigrette Salad Dressing
• 1 tablespoon Rosemary

1. 
    
   Saute Onions and Shitake Mushrooms

   In a large sauté pan, add 1 tablespoon of Olive Oil, chopped onions and Shitake Mushrooms. Let cook until onions are golden brown.

2. 
    
   Add Cannelloni Beans

   Add Cannelloni beans and let simmer for approx. 3 minutes, cooking thoroughly.

3. Add Balsamic Vinegar and rosemary and let simmer for 5 minutes, stirring frequently.
   Add salt and pepper to taste.

4. 
    
   Grill or Saute the Escarole for about 40 seconds

   Meanwhile on a grill or BBQ (or large skillet if you don’t have a grill), heat the escarole on each side for about 20 seconds, being careful not to burn them. Drizzle 1 tablespoon of olive oil over the leaves, letting the leaves wilt a little bit while the olive oil coats them. Add a pinch of salt to escarole leaves.

5. Put one escarole stalk on a plate and pour the beans mixture over top. Repeat with the second piece of escarole on another plate.

6. 
    
   Add Balsamic Vinaigrette Dressing

   Drizzle ¼ cup of Balsamic Vinaigrette Salad Dressing over top of each escarole salad.

7. 
    

   Heat the roasted red peppers in a small skillet or microwave until just warm and add a small portion on the top of each escarole salad.
   
   Enjoy!!