Escarole Recipes

Escarole is a broad leaf type of endive that is a bitter green.  You can enjoy it raw, but most recipes recommend cooking in soups, stews or with beans.  Here is a salad that is sautéed with other vegetables.  Enjoy.

Sauted Escarole Salad

Adapted from Bon Appétit Magazine

  • 2 tablespoons olive oil, divided
  • 1 Granny Smith apple, cored, cut into 1/3-inch-thick wedges
  • 1/2 cup walnut halves
  • 1 tablespoon sugar
  • 3 tablespoons chopped shallots
  • 1 tablespoon apple cider vinegar
  • 1 8-ounce head of escarole, cut into 3/4-inch-thick strips (6 cups packed)
  • 1 cup thinly sliced radicchio
  • 2 1/2-inch-thick slices cheese

Click here for the recipe instructions

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