·1 garlic clove
·¾ teaspoon kosher salt, divided
·1 large egg yolk
·½ teaspoon Dijon mustard
·1½ tablespoons fresh lemon juice, divided
·2 tablespoons extra-virgin olive oil, divided
·¼ cup vegetable oil
·½ teaspoon black pepper
·¼ cup grated Parmesan cheese, divided
·12 ounces kale, stemmed
·12 ounces escarole, leaves torn
Directions: Preheat grill to high. Finely chop garlic on top of ¼ teaspoon of the salt. Then, press to form a paste Whisk together the garlic paste, egg yolk, mustard, and 1 tablespoon lemon juice in a medium bowl. Slowly add 1 tablespoon olive oil, whisking constantly. Then, add the vegetable oil, whisking constantly. Stir in pepper, 3 tablespoons Parmesan, remaining ½ tablespoon lemon juice, and ½ teaspoon of salt. Toss kale and escarole with remaining 1 tablespoon of olive oil. Arrange greens on oiled grill grates. Grill, uncovered, until lightly charred on the edges, about 1-2 minutes, turning once. Coarsely chop and arrange on a platter, then drizzle with dressing. Sprinkle with Parmesan, then serve and enjoy!
Most of the tomatoes never make it out of the box... they were so delicious!
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