Chef Massimo Capra and expert interior designer Brian Gluckstein team up to show you how to make a grilled escarole salad with prosciutto and chestnuts!
Grilled Escarole, Prosciutto & Chestnut with Pears, Asiago, Pickled Shallots
- Boil the vinegar vit the sugar and salt, make sure it is well dissolved
- Pour over the shallots and wrap well with plastic wrap, steep until cold
For the Pears:
- Cut the pears in half and clean the seeds
- Place on a lined baking sheet and sprinkle with some sugar (1 tbsp should do) and a pinch of salt.
- Bake at 350 F until pears are tender. Cool well before using. Slice thinly and set aside.
For the prosciutto di parma:
- Place the slices of Prosciutto on a lined greased baking tray and bake at 350 F until crisp, remove from the oven and cool completely.
For the grilled escarole:
- Cut the escarole in quarters and wash well, drain the water, and padded dry.
- Season with salt and pepper, drizzle with olive oil and grill on a smoking hot surface for a minute on each side, scorching is good overcooking is not, the escarole should be still crunchy and raw.
- Remove from fire and chop coarsely, set aside.
- Place the chopped escarole in a bowl, add the pears, some of the shallots, asiago, chestnut, dress with a little
balsamic vinegar and olive oil, toss well and them
- Start by placing a little salad in the center of a plate, place a slice of prosciutto on top, add a little more salad and another slice of prosciutto, top with a little more salad and one final slice of prosciutto. Sprinkle some more asiago and shallots and serve.
Join the conversation