Charred Broccolini and Escarole Salad


  1. In a bowl, combine olive oil and broccolini and toss. Then add salt and pepper to season the broccolini.
  2. Place on char grill and char for about 5 minutes. Turn to char evenly.
  3. Brush bread with oil and toast. When toasted, cut into pieces.
  4. In a bowl, add vinegar, onion and the rest of oil.
  5. Add the escarole, broccolini, chopped garlic, bread, chili and toss.
  6. Plate and sprinkle with salt and pepper.


  • 1 lb. Broccolini
  • 1 each chile(s), charred
  • 4 cups escarole leaves
  • 1/4 tsp. garlic, chopped
  • 2 slices Heritage Ovens® Bread, Sourdough
  • 2 slices Heritage Ovens® Bread, Sourdough
  • 1/4 cup Peak Fresh Produce® Onion(s), Red, diced
  • 2 Tbsps. Piancone® Oil, Olive, Extra Virgin
  • 1 pinch salt and pepper, each
  • 4 oz. vinegar, champagne