Ingredients
1/2 cup extra-virgin olive oil
2 teaspoons harissa powder
3 assorted bell peppers, seeded and quartered lengthwise
1 red onion, cut into 1/2-inch-thick rounds
Kosher salt and freshly ground pepper
3 tablespoons red-wine vinegar
5 cups escarole, preferably lighter inner leaves, chopped
1 can (15 ounces) cannellini beans, drained and rinsed
1 cup mixed fresh herbs, such as parsley, dill, and cilantro
Crumbled feta and pita chips, for serving
Preparation
Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.
