Charred Broccolini and Escarole Salad
Charred Broccolini and Escarole Salad
Directions
- In a bowl, combine olive oil and broccolini and toss. Then add salt and pepper to season the broccolini.
- Place on char grill and char for about 5 minutes. Turn to char evenly.
- Brush bread with oil and toast. When toasted, cut into pieces.
- In a bowl, add vinegar, onion and the rest of oil.
- Add the escarole, broccolini,
chopped garlic, bread, chili and toss.
- Plate and sprinkle with salt and pepper.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
