Serious Eats: Recipes

Make-Ahead Grilled Escarole Salad with Citrus, Squash and Ricotta

[Photograph: Suzanne Lehrer]

Not all lettuces benefit from a grill treatment, but hearty bitter greens seal in flavor from the heat and lose the bracing flavor they can have when raw. The oranges and grilled lemon juice add acid so you don't have to rely on the perfect dressing to bring everything together. Serve this immediately as a warm salad, or pack up for the next day.

Just about any bitter greens will work here--radicchio, endive, broccoli rabe. To give the greens maximum flavor, slather a little ricotta onto the escarole while it's still hot so it'll still be bathed in creamy cheese if you refrigerate for the next day. The squash here is just plainly roasted with salt and pepper, but you can toss with cayenne or curry powder to change up the flavor.

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser

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