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seasonal recipe

Recipe for grilled escarole and white bean salad

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.

2tablespoons lemon juice
1tablespoon red wine vinegar
Salt and pepper, to taste
¼large red onion, chopped
cup olive oil
2cans (14 ounces each) cannellini or other white beans, rinsed and drained
½pint cherry tomatoes, halved
¼cup chopped fresh parsley
1head escarole, halved lengthwise
Olive oil (for sprinkling)
1lemon, 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

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