Escarole Salad with Charred Grapes, Apples and Blue Cheese | Christopher Kimball’s Milk Street

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Milk Street Recipe

Escarole Salad with Charred Grapes, Apples and Blue Cheese

25 minutes

Escarole Salad with Charred Grapes, Apples and Blue Cheese

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.

4

Servings

Tip

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

25 minutes

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