At The Willows Inn, chef Blaine Wetzel presents a version of this chopped salad as a composed dish. Tossing the hot, just-grilled escarole and apples with the cold vinaigrette intensifies the flavor of the vinegar.
Featured in: The American Archipelago
- 1⁄2 cup vegetable oil
- 2 red apples, such as Gala, cored and cut into thin wedges
- 1 head escarole, halved lengthwise
- 1 Vidalia onion, cut into thin wedges
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup lightly packed oregano leaves
- Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Toss the oil, apples, escarole, onion, salt, and pepper in a bowl. Grill apple and onion wedges, turning, until charred, 12 minutes. Add the escarole and grill, turning once, until charred and all vegetables are tender, 3 minutes more.
- Transfer vegetables to a cutting board and let stand for 5 minutes. Roughly chop apples and escarole. Add the chopped vegetables and onions to a serving bowl and toss with vinegar and oregano. Season with salt and pepper.