Escarole is a broad-leaved chicory with a mild-to-moderate bitter character, tender inner leaves and sturdier outer leaves.
Selection and Storage
Choose heads with crisp leaves and fresh cut ends. Refrigerate and wash thoroughly between the leaves before use.
Preparation and Culinary Uses
Use pale inner leaves raw in salads and cook the sturdier leaves in soups, braises and sautés. Beans, garlic, lemon and savoury broths complement its bitterness.
Chef’s Notes
Assess freshness, aroma, texture and intensity before committing the ingredient to a dish. Season and cook according to the ingredient in front of you rather than treating natural produce as perfectly uniform.
Substitution Principle
Substitute by culinary function and flavour balance. A replacement may match bitterness, aroma, acidity or texture without being identical, so adjust the surrounding seasoning as needed.
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