Grilled Escarole and Lemon Two-Bean Salad
Serves: 4
 
Ingredients
  • ¼ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons olive oil, divided
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 (15-ounce) can light kidney beans, rinsed and drained
  • 2 heads fresh escarole, halved lengthwise
  • ¼ cup sliced red onion
  • ¼ cup crumbled feta cheese
  • Garnish: fresh parsley, lemon zest
Instructions
  1. In a medium bowl, whisk together lemon zest and juice, mustard, honey, chopped parsley, and ½ teaspoon salt; whisk in 2 tablespoons oil until well combined. Stir in chickpeas and kidney beans.
  2. Heat a large cast-iron skillet or grill pan over medium-high heat.
  3. Brush remaining 1 tablespoon oil onto cut sides of escarole; sprinkle with remaining ½ teaspoon salt. Add escarole, cut side down, to skillet or pan, and cook just until browned bits form, about 2 minutes.
  4. Place escarole on a serving platter; top with bean mixture, onion, and feta. Garnish with parsley and lemon zest, if desired. Serve immediately.
Notes
Kitchen Tip: Escarole has curly leaves, a slightly bitter taste, and a crunchy texture, even after the brief cooking in this recipe. If you can’t find escarole in your area or prefer a milder taste, romaine lettuce and Napa cabbage are good substitutes. The bean mixture can be made several days ahead and refrigerated in an airtight container.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/grilled-escarole-lemon-two-bean-salad/