Michael Symon's Charred Greens with Citrus Vinaigrette | Symon Dinner's Cooking Out | Food Network

Michael makes a charred salad with endive, escarole and kale, while Liz creates a citrus and anchovy vinaigrette!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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Charred Greens with Citrus Vinaigrette
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

1 stick (8 tablespoons) unsalted butter
2 cloves garlic, grated, plus 1 unpeeled clove, smashed
1 small baguette, torn into medium pieces
Kosher salt and freshly ground black pepper
Juice of 2 lemons
1/2 cup extra-virgin olive oil
4 white anchovies, minced
1 tablespoon Dijon mustard
1 teaspoon crushed red pepper flakes
2 pounds lacinato kale, ends trimmed
1 pound red endive, halved lengthwise
1 pound escarole, halved lengthwise
1 cup sliced chives (about 1 1/2-inch pieces)
Freshly grated Parmesan, for serving

Directions

Special equipment: a grill

Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.

In a small saucepan set on the grill, melt the butter with the clove of smashed garlic. Remove the garlic.

Place the torn baguette in a mixing bowl and pour the melted garlic butter over the top. Toss to coat the bread and season with salt and pepper. Put the croutons in a cast-iron pan and place on the grill. Cover the grill and bake until golden brown and crisp, 5 to 7 minutes.

In the meantime, in a mason jar, add the lemon juice, olive oil, grated garlic, anchovies, Dijon and red pepper flakes. Season with salt and pepper and vigorously shake to combine.

Remove the croutons from the grill and set aside. Brush the kale leaves and the cut side of the endive and escarole with some of the lemon vinaigrette. Place on the grill, cut-side down, and char for about 2 minutes.

Remove from the grill, slice into bite-sized pieces and put in a large serving bowl. Add the croutons and chives and dress with the remainder of the vinaigrette. Add Parmesan and toss to combine. Serve.

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Michael Symon's Charred Greens with Citrus Vinaigrette ​| Symon Dinner's Cooking Out | Food Network
https://www.youtube.com/watch?v=z_eXZF8sZRM