The vinaigrette will keep for up to 3 days.
Grilled escarole.
Combine the garlic confit vinegar parmigiano reggiano salt pepper anchovies egg yolk and 2 tablespoons water in.
Brush bundles generously with oil using 1 4 cup then sprinkle with 3 4 tsp.
Heat a grill to medium 350 to 450.
Shake the escarole dry.
Quarter escarole through stems so leaves remain attached.
Remove from heat season with 1 tsp lemon juice and arrange two halves on each of four plates.
Grill with cut sides down on the.
Thoroughly wash and dry the heads of escarole and trim the root ends and any unruly floppy leaves from the tops of the escarole heads.
Season with salt and pepper.
Place escarole cut side down on grill and cook until it begins to char and leaves have wilted about 3 minutes.
Each salt and pepper.
Use immediately or transfer to an airtight container and refrigerate.
Preheat an outdoor grill for medium high heat and lightly oil the grate.
Drizzle each wedge with plenty of olive oil about 1 1 2 tablespoons per wedge and season aggressively with salt.
Serve grilled escarole as a simple side dish to rich meat or seafood dishes.
Cut it lengthwise straight through the core into 4 wedges.
For the grilled.
Wedges of escarole are grilled until slightly charred and then the leaves are sauteed with butter garlic and shallot.