Escarole with Nectarines and Ricotta Salata

Recipe adapted from Barton Seaver, Where There's Smoke (Sterling Epicure)

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Recipe adapted from Barton Seaver, Where There's Smoke (Sterling Epicure)

Escarole With Nectarines And Ricotta Salata
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Liven up your green grilling companion with summer stone fruits in this salad from cookbook author Barton Seaver.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
Servings
Total time: 20 minutes
Ingredients
  • 4 nectarines, pitted and quartered
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon kosher salt, divided
  • 1 head escarole--leaves separated, stacked and sliced crosswise into 1-inch-wide strips
  • Juice of 1 orange
  • 1 tablespoon maple syrup
  • ½ cup walnuts, chopped
  • ¼ cup ricotta salata, crumbled
  • Freshly ground black pepper for serving
Directions
  1. Preheat a charcoal or gas grill to low heat. Toss the nectarines with 1 tablespoon of the olive oil and ¼ teaspoon of the salt. Grill on both cut sides until the fruit begins to soften and caramelize, about 7 to 10 minutes. Remove from heat and set aside.
  2. To a large bowl, add the escarole, orange juice, the remaining olive oil and maple syrup. Toss to combine and season with the remaining ¼ teaspoon of salt. Transfer the escarole to a platter and add the nectarines. Sprinkle with the walnuts, ricotta salata and a few grinds of black pepper, then serve.
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