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Recipe by Tucker Shaw. Serves 4.
Ingredients
2 heads escarole, trimmed, washed and quartered with the stem left intact
Zest of 1 lemon, plus a few squeezes lemon juice
2 cloves garlic, minced
1/2 cup parsley leaves, chopped
1/4 cup olive oil
Directions
Light the grill. Brush escarole with olive oil. Grill until wilted and slightly charred.
While escarole is grilling, whisk together lemon zest, lemon juice, garlic, parsley and olive oil. Drizzle over lettuce quarters and serve.
