Sarah filled us in on the details about escarole earlier this week. I love escarole because it’s crunchy and refreshing like lettuce when served raw, but it has a little bit of bitterness to keep things interesting – though not as much as some greens. It’s equally at home braised or sautéed with beans, bacon or sausage for a hearty winter meal.

Here’s a recipe for a wonderful salad that you will be happy to eat all winter long and even into spring.

Escarole Salad with Oranges and Spiced Pecans

Serves 6

You’ll need:

1 pound tender, organic escarole leaves (1 large head)
3 organic navel oranges, peel and pith cut off, sectioned
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
1 tablespoon local honey
2 tablespoons white wine or champagne vinegar
7 tablespoons mild flavored vegetable oil
Salt & pepper to taste
1 cup spiced pecans

To make:

Wash and dry the greens and place them in a large bowl with the orange sections. Set aside.

Combine the shallots, lemon juice, honey, and vinegar in a small bowl. Pour the oil in slowly while whisking until the dressing is well blended. Season with salt and pepper.

Toss the greens and oranges with the pecans (you may want to reserve some to garnish the plated salads) and the dressing. Taste and adjust salt and pepper. Serve immediately.

Recipe Copyright 2009 Vanessa Barrington

Image: Health

The post Ecosalon Recipes: Escarole Salad with Oranges & Spiced Pecans appeared first on EcoSalon.

I’m ashamed to say it, but even though I’m quite the veggie lover, escarole is one leafy green I haven’t eaten. Escarole’s cousin, the bitter curly endive, has made me hesitant to experiment with other members of the chicory family.

It turns out the escarole is not nearly as bitter and much more versatile, so there’s no need to be shy of this frilly-leafed lettuce.

High in calcium, folate, vitamin A and vitamin C, escarole is a good addition to any salad, and, like any leafy green, is low in calories.

But salad is not escarole’s only culinary role; this versatile green can be cooked or steamed and is a popular addition to bean soups or an edible garnish for fish. When cooked, the slightly bitter flavor becomes buttery and sweet.

One of the most common escarole recipes is to use it in bean soup, but there are more exotic variations too, like escarole and pine nuts. You can also go raw with an escarole, fennel and orange salad. Sounds incredible! Of course, you can simply saute it with garlic and olive oil for a very healthy snack.

Greens from the chicory family, of which escarole shares a place with endive and chicory, have a long history dating back to the times of the ancient Egyptians and Greeks. The Roman poet, Ovid, gives this plant a mention. Chicory greens were widely cultivated in England from at least the 1500s and escarole is a favorite green in Sicilian cuisine.

Having conquered my fear of escarole, I’m ready to make it a more common addition in my kitchen. Check back Friday, March 20th for an original escarole recipe by Vanessa Barrington, our chef writer.

Image: umassivevegetable

The post Escarole: It Ain't Your Mama's Endive appeared first on EcoSalon.