Escarole is a type of chicory with a pungent and bitter flavor.
Storage and Handling:
Store Escarole in a loosely closed, dry plastic bag plastic bag for up to a week. It’s best to use it within 3 to 5 days.
Separate the leaves and wash Escarole like you would for head lettuce or salad mix.
Escarole is bitter green; the bitter flavor mellows with cooking. It can be sautéed with garlic and olive oil and topped with Parmesan, Romano, or Asiago cheese for a simple side dish. It makes a delicious white bean soup (try Paul’s’ Moms’ recipe below!).
For those folks that enjoy a bitter zing in their salads, take the young tender leaves near the center of the head and mix in with your salad. Add some olives, roasted red peppers, hard-boiled eggs, shaved Parmesan cheese or Romano cheese, maybe some raisins or craisins, vinaigrette made with a nice aged balsamic vinegar and enjoy!