Butter Bean Grilled Salad

Instructions

1. Cut your romaine and escarole in half, lengthwise, leaving the root end in tact to hold the leaves together. Wash thoroughly and shake to dry. Drizzle with olive oil and sprinkle with salt and pepper. Grill for about 5 minutes on each side, or until leaves are wilted and a little charred.

2. Slice celery into thin half moons. Rinse butter beans. Slice red onion thinly and submerge slices into ice water for 5 minutes. Squeeze the onion slices gently when you remove from the ice water (this takes the bite out of the onion and prevents it from overpowering the other flavors). Toss the celery, beans and onion together.

3. Now slice the root ends off the romaine and escarole and slice leaves into one inch segments. Toss together with bean mixture.

4. Combine vinegars, oil, garlic and smoked salt, and add a few grinds of fresh pepper to taste. Serve dressing on the side or toss together with salad, and enjoy!