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Escarole, a member of the endive family, has green leaves with a pale, yellowish-white heart with broader leaves than Chicory. It is also bigger, greener and milder than Belgian endive.
It is available all year long and has a very slightly bitter flavor that is also pleasant and mild and is best when served alone. Look for broad leaves with ruffled edges; when opened the head should reveal leaves that go from firm and dark green on the outside to tender and pale on the inside.
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Clean by twisting off the bottom core and washing the leaves under cold running water. Discard bruised leaves. Dry with a towel or salad spinner. Store clean greens in a damp cloth towel or between damp paper towels. Place in a plastic bag in the refrigerator crisper. Use within a week.
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See All Salads with Escarole
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| Dressings that pair well with
Escarole |
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