Charred Broccolini and Escarole Salad

• 2 pounds Broccolini, thick stems halved lengthwise
• 1/4 cup extra-virgin olive oil, plus more for brushing
• Kosher salt
• Pepper
• Two 3/4 -inch-thick slices cut from a sourdough boule
• 1 garlic clove, halved
• 1/4 cup Champagne vinegar
• 1/2 cup thinly sliced red onion
• 8 cups torn white and light green escarole leaves
• 1 fresh hot red chilestemmed, seeded and very thinly sliced

1. Light a grill or preheat a grill pan.
2. In a large bowl, toss the Broccolini with 2 tablespoons of the olive oil; season with salt and pepper.
3. Grill over moderately high heat until lightly charred and crisp-tender, about 5 minutes.
4. Transfer to a work surface; cut in half crosswise.
5. Brush the bread with olive oil and season with salt and pepper.
6. Grill over moderately high heat, turning once, until lightly browned and crisp, about 3 minutes total.
7. Transfer to a plate and rub with the cut sides of the garlic clove.
8. Let cool slightly, then tear into bite-size pieces.
9. In a serving bowl, mix the vinegar, onion and the remaining 2 tablespoons of olive oil.
10. Add the escarole, Broccolini, garlic bread and chile and toss well.
11. Season with salt and pepper, toss again and serve.

extravirgin olive oil, kosher salt, pepper, boule, garlic, vinegar, red onion, torn white

Taken from www.foodandwine.com/recipes/charred-broccolini-and-escarole-salad (may not work)