Michael Symon's Charred Greens with Citrus Vinaigrette

By Food Network · 45 min

Ingredients

Instructions

1. Set the grill to even medium-high heat.
2. In a small saucepan on the grill, melt the butter with the smashed garlic clove, then remove the garlic.
3. Toss the torn baguette with the garlic butter, season with salt and pepper, and spread in a cast-iron pan on the grill.
4. Close the grill and bake the croutons 5 to 7 minutes, until golden and crisp. Remove and set aside.
5. Meanwhile, shake the lemon juice, olive oil, grated garlic, minced anchovies, Dijon, and red pepper flakes in a jar with salt and pepper until combined.
6. Brush the kale leaves and the cut sides of the endive and escarole with some vinaigrette.
7. Place the greens cut-side down on the grill and char for about 2 minutes.
8. Slice the greens into bite-sized pieces and put them in a large bowl.
9. Add the croutons and chives, dress with the remaining vinaigrette, add Parmesan, and toss.

Summarized from Food Network's video. Watch it for the details.

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