Sally Pasley Vargas for The Boston Globe
Serves 4
Here is a summer version of the winter classic white bean soup with escarole. As a salad, the dish can accompany grilled meats or fish. Prepare the beans in advance, then sear the escarole at the end of the grilling session.
| 2 | tablespoons lemon juice |
| 1 | tablespoon red wine vinegar |
| Salt and pepper, to taste | |
| ¼ | large red onion, chopped |
| ⅓ | cup olive oil |
| 2 | cans (14 ounces each) cannellini or other white beans, rinsed and drained |
| ½ | pint cherry tomatoes, halved |
| ¼ | cup chopped fresh parsley |
| 1 | head escarole, halved lengthwise |
| Olive oil (for sprinkling) | |
| 1 | lemon, cut into wedges (for serving) |
1. In a bowl, combine the lemon juice, vinegar, salt, and pepper. Add the onion and set aside for 5 minutes.
2. Stir in the olive oil, beans, tomatoes, and parsley. Taste for seasoning and add more salt and pepper, if you like.
3. Light a charcoal grill or turn a gas grill to medium heat.
4. Brush the escarole with oil, and place it cut sides down on the grill. Grill for 1 to 2 minutes, or until it is pleasantly charred and slightly wilted. Remove from the grill and cut each half in half again to make 4 quarters.
5. On a platter, spread the bean salad. Top with the escarole and sprinkle with olive oil. Garnish with lemon.
Sally Pasley Vargas
