Escarole
What is that lettuce in my Bin and why does doesn’t it taste like lettuce? Because it ain’t! This frilly head of greens is actually a member of the chicory family, a group of bitter leafy vegetables that includes radicchio, frisée (curly endive), and the Belgian endive. Escarole has a slightly less bitter taste than its fellow chicories. Escarole’s dark green outer leaves are tough, with a pronounced bitterness that’s a great addition to soups, stews, sautés, or wilted into pasta. The inner leaves of escarole are mild, with a tender, palatable texture—good for adding into mixed green salads or sandwiches.
Escarole’s broad leaves and mild, peppery flavor make it a popular ingredient to serve both raw and cooked.
- In a salad. Thanks to its light bitterness, raw escarole pairs especially well with stronger, more assertive flavors, like ripe, jammy fruit, funky aged cheeses, poached eggs, and zingy vinaigrettes made with pan drippings—or even just a squeeze of lemon and a sprinkle of flaky salt.
- As a side dish. Escarole sautéed in extra-virgin olive oil with thinly-sliced garlic cloves and red pepper flakes is a versatile side dish that keeps well in the fridge.
- Add to soup. Italian wedding soup, minestra maritata, is a white bean soup made creamy cannellini beans, spiced Italian sausage, and whatever sturdy greens are on hand—escarole, with its mellow, earthy kick, makes a great addition to this soup.
Season: year round
Taste: bitter
Weight: medium
Volume: moderate-loud
Techniques: braise, grill, roast
Pairs well with:
almonds
anchovies
beans
beef
butter
cheese such as fontina, gruyere, mozz, parm, roquefort
chile peppers, dried red
cream
cumin
fish
garlic
hazelnuts
lemon
olive oil
olives, black
onions
paprika, sweet
parsley
poultry
shallots
soups, especially with beans
stock, chicken
tomatoes
vinegar, red or white wine
Recipe suggestions:
escarole + apples + cheddar cheese
escarole + olive oil + shallots
escarole caesar salad