In late June, Weavers Way Executive Chef Bonnie Shuman appeared on PHL17’s “Morning News” to promote the taste benefits of grilling fruit and greens. She showed off the following recipe, featuring escarole from our farms. (FYI, she says romaine will work well here, also.)

Grilled Caesar Escarole Salad

Time: 30 minutes active, 1 hour total time
Servings: 4-6

Caesar Dressing:

• 1 cup mayonnaise
• ⅓ cup olive oil
• ½ cup Parmigiano Reggiano, grated
• 2 tsp. anchovy paste
• 3 cloves garlic, roughly chopped
• 3 tsp. lemon juice
• 3 tsp. Worcestershire sauce
• 2 tsp. Dijon mustard
• ¼ tsp. ground pepper

Place all ingredients in a food processor or blender. Blend until smooth, about 30 seconds. Reserve.

Escarole Caesar:

• 1 large head escarole, trimmed with root intact, cut lengthwise into quarters or halves depending on size
• ⅓ cup shaved Parmigiano Reggiano
• 4-8 anchovy filets (optional)

Homemade Croutons:

• 2-day old crusty dinner rolls, cut into ½-inch cubes
• ¼ cup olive oil
• ½ tsp. oregano
• ½ tsp. thyme
• 1 tsp. garlic powder
• salt and pepper to taste

Preheat the oven to 350°. Line a baking sheet with parchment paper. Add all the ingredients in a mixing bowl and toss until bread cubes are evenly coated with the oil and herb mixture. Spread the bread cubes in one layer on a baking sheet. Bake until golden brown, about 10-15 minutes. Remove from oven; cool.

Assembling the salad:

Place escarole flat side down on grill and cook until grill marks appear, about one minute. Place each wedge on a plate and drizzle liberally with Caesar dressing. Top with the shaved Parmigiano Reggiano, the croutons, and the anchovy filets, if you are inclined that way. Serve immediately.