Escarole is a leafy green member of the chicory or endive family, with a slightly bitter taste, similar to radicchio. It's brimming with vitamin A, as well as being high in vitamin C, fibre, calcium and iron.
Eat it raw in salads or grilled, sautéed, or in soups and other dishes. It's popular in Italian cooking, where it is often used in pasta and soup recipes, paired with white beans or chick peas and sometimes bacon or ham.
For a salad, the inner, lighter-colored leaves are a good choice. Tear them into small pieces to use in a green salad with a vinaigrette. It goes well with goat's cheese and blue cheese, and with fruit and nuts. Try it with walnuts, parmesan and a good squeeze of lemon juice.
Grilled escarole
Cut the head in half, brush with oil, season with salt and pepper, and grill until it is browned and wilted. Serve with a vinaigrette or grated cheese on top.
