Grilled Escarole with Balsamic Vinegar Glaze

Yield: 2 salads


¼ cup Flying Olive 18 Yr. Traditional Balsamic Vinegar

1 head of escarole with outside leaves discarded

Approximately 1-2 Tbsp Flying Olive med-robust Extra Virgin Olive Oil such as Melgarejo Picual, Picholine, or Oro Bailen Arbequina

Salt and freshly ground pepper to taste


With a small amount of EVOO, lightly oil the grate of a grill and preheat to medium-high heat.

Place the 18 Yr. Traditional Balsamic in a small saucepan and gently heat while you are preparing and cooking the escarole.  It will take about 10 minutes to reduce to a thick syrup.

Split the head of escarole from top to bottom leaving the head intact.  Do not cut off the stem end.  Brush the cut side with about a ½ Tbsp of EVOO. Sprinkle the heads with salt and pepper.

Grill with the cut sides down for about 2-3 minutes, depending on the size of the halves.  The escarole is done when the leaves are wilted and begin to brown just a bit.

Remove from grill to individual serving plates.  Drizzle with the balsamic reduction.

Submitted by Barb L.