Recipe from Eataly
1 large head escarole, quartered
2 Tbsp pine nuts
1 oz Parmigiano Reggiano
2 Tbsp cup currants
2 Tbsp aged balsamic vinegar
2 Tbsp extra virgin olive oil
Fine sea salt & freshly-ground black pepper, to taste
Toast the pine nuts in a skillet until fragrant and light brown, about 3 minutes, then set aside.
Prepare an outdoor grill, or heat a grill pan over high heat. In a large bowl, toss the escarole with the olive oil. The greens should be generously coated in oil, so add more if needed. Season with salt and pepper. Place the greens on the preheated grill, cut-side down, and cook, without moving, until charred and slightly wilted, about 5 minutes. Turn over, and cook the uncut sides just to soften, about 3 minutes.
Transfer the greens directly from the grill to individual serving plates. Sprinkle 1 tablespoon of the toasted pine nuts and 1 tablespoon currants over each. Shave the Parmigiano Reggiano over the salad (chef’s tip: use a vegetable peeler for larger, even pieces). Drizzle with balsamic vinegar, and serve.
Cucumber Avocado Salad
3/4 to 1 pound seedless cucumber, washed and chopped into chunks
2 thin or 1 regular scallions, thinly sliced
1 large avocado, pitted and diced
2 tablespoons mayonaise
Juice of half a lime, plus more to taste
Salt and hot sauce to taste
Chopped cilantro or flat-leaf parsley to garnish
Combine cucumber, scallions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting levels to taste. Drizzle salad with dressing and garnish with cilantro or parsley. Repeat again tomorrow.