In Season: Flavorful, slightly bitter escarole thrives in cool weather. It grows from fall through winter, and can be found year-round in most supermarkets. What to Look For: A head of escarole looks like curly lettuce and can be as small as a softball or as large as a soccer ball. Choose firmly packed heads with unblemished leaves. How to Store: Wrap escarole in paper towels and store in an unsealed plastic bag in the refrigerator for up to four days.
To ensure that the lasagna doesn't come out watery, it's important that the greens go in dry. Let all the water evaporate during cooking, and then blot the leaves with a paper towel if necessary after removing them from the saute pan.
Using the pan juices from the roast chicken in the vinaigrette gives this salad depth and complexity. If forgoing the drippings, you will need an additional teaspoon of lemon juice and tablespoon of olive oil for the dressing.