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.

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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.

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5. On a platter, spread the bean salad. Top with the escarole and sprinkle with olive oil. Garnish with lemon.

Sally Pasley Vargas