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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.

    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.

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    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