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Escarole Salad with Charred Grapes, Apples and Blue Cheese

Escarole Salad with Charred Grapes, Apples and Blue Cheese

By Courtney HillSeptember 24, 2021

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

A warm, charred grape vinaigrette dresses this winter salad. Apple slices add crunch and sweetness to the salad and are a welcome contrast to the bitter escarole and creamy blue cheese. Purchase a chunk of blue cheese, not crumbles, that can be cut into wedges for placing atop the greens. The dish is hearty enough to be a light main course, especially with chunks of crusty bread alongside.

Tip

Don’t forget to pull away the darkest, toughest layers of the escarole. This salad is meant to showcase the tender, innermost leaves.

Ingredients
  • 1

    teaspoon extra-virgin olive oil

  • ½

    cup seedless black OR red grapes

  • 1

    medium shallot, finely chopped

  • 2

    tablespoons Champagne vinegar OR white balsamic vinegar

  • 2

    tablespoons chopped fresh tarragon OR fresh chives

  • Kosher salt and ground black pepper

  • 1

    medium head escarole, tough outer leaves removed and discarded OR 2 small heads frisée OR a combination, torn into bite-size pieces

  • 1

    large crisp apple such as Honeycrisp OR Asian pear, cored and thinly sliced

  • 4

    ounces creamy blue cheese, such as Gorgonzola OR cambozola, cut into 4 wedges

Step 1

In a small saucepan over medium-high, heat the oil until shimmering.

Add the grapes and cook, occasionally shaking the pan, until the grapes char in spots and burst, about 4 minutes. If the grapes have charred but haven’t burst, gently press on them with a potato masher until they break open.

Off heat, stir in the shallot, vinegar, tarragon, ½ teaspoon salt, ¼ teaspoon pepper and 2 tablespoons water.

Step 2

Put the escarole in a large bowl, pour the warm grape vinaigrette over and toss. Let stand for 5 minutes to cool slightly.

Add the apple and toss, then taste and season with salt and pepper. Divide the salad among 4 plates and top each with a wedge of blue cheese.

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