Warm escarole

Ingredients:

• 1 bunch escarole (about 450 g)
• 2 tablespoons red wine vinegar
• 1/4 cup + 1 tbsp extra-virgin olive oil
• 1/4 cup golden raisins
• 1/4 cup toasted almonds, chopped

Preparation:

1. Preheat oven to grill mode.
2. Cut the escarole lengthwise through the stem end into quarters. Rinse the lettuce wedges under cold water, making sure to remove any dirt or sand from between the leaves. Shake off excess water thoroughly.
3. Meanwhile, in a large bowl, combine the vinegar, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Gradually whisk in 1/4 cup olive oil, whisking constantly, until emulsified. Add the raisins.
4. Place the escarole wedges, cut-side up, on a baking sheet. Drizzle the wedges with the remaining 1 tablespoon of olive oil and season with salt and black pepper.
5. Grill until the escarole is browned and charred in spots but still raw on the bottom, 1 to 2 minutes.
6. Drizzle the hot escarole wedges with the raisin vinaigrette and sprinkle with almonds.