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.
In the summer, we like everything grilled—even the salad—as in this escarole and apple chopped side from chef Blaine Wetzel of The Willows Inn.
Yield: serves 4
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.