Category:Escarole
From Recipes
In the same general grouping as endive and radicchio, broad-leaved Escarole has a pleasantly bitter flavor that has been exceptionally fine this fall. This crop came in a little late for us this fall, so we harvested the baby heads. I especially enjoy it in salads with a strong vinaigrette. Lightly cooking it heightens the sweetness and takes the edge off, if you prefer it that way; the result is quite nutty and full-flavored.
