• garlic clove
  • ¾ teaspoon salt, divided
  • large egg yolk
  • ½ teaspoon Dijon mustard
  • 1½ tablespoons fresh lemon juice, divided
  • tablespoons extra-virgin olive oil, divided
  • ¼ cup vegetable oil
  • ½ teaspoon black pepper
  • ¼ cup grated Parmesan cheese, divided
  • large bunch kale (about 12 oz.), tough stems removed
  • small head escarole (about 12 oz.), leaves torn


  1. Preheat the grill to high. Finely chop the garlic on top of ¼ teaspoon of the salt; press the mixture with the flat side of the knife to make a paste. Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon of the lemon juice in a medium bowl. Slowly add 1 tablespoon of the olive oil, whisking constantly. Slowly add the vegetable oil, whisking constantly. Stir in the pepper, 3 tablespoons of the Parmesan, and the remaining ½ tablespoon of lemon juice and ½ teaspoon of salt.
  2. Toss the kale and escarole with the remaining 1 tablespoon of olive oil. Arrange the greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, 1 to 2 minutes, turning once. Coarsely chop and arrange on a platter. Drizzle with the dressing and sprinkle with the remaining Parmesan.

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