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Escarole

Explore 72 recipes, 2 articles, 2 galleries, 20 videos, and more

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Chicory Salad with Meyer Lemon Dressing

Time:15 mins
Ingredients
  • 1/4 cup sour cream
  • 2 tablespoons fresh Meyer lemon or regular lemon juice
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon caraway seeds, toasted and coarsely ground
  • 1 1/2 teaspoons coarse salt
  • 3 tablespoons safflower oil
  • 10 cups assorted chicories (such as Belgian endive, escarole, frisee, and radicchio)
  • 1/2 cup hazelnuts, toasted and chopped
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Wilted Escarole with Apples

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Bacon-and-Escarole Pizza

Time:30 mins
Ingredients
  • All-purpose flour, for work surface
  • 1 pound pizza dough, thawed if frozen
  • 1/2 pound fresh mozzarella, thinly sliced
  • 1/2 white onion, thinly sliced
  • 6 slices bacon, cooked crisp and crumbled
  • Coarse salt and ground pepper
  • 3 cups torn escarole (from 1 head)
  • Extra-virgin olive oil, for drizzling
  • Grated Parmesan, for serving
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Bacon and Escarole Pizza

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Sauteed Escarole with Fried Shallots

Time:15 mins
Ingredients
  • Vegetable oil, for frying
  • 3 small shallots, thinly sliced into rings
  • 1 1/4 teaspoons coarse salt, divided
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, peeled, smashed
  • 1/4 teaspoon red-pepper flakes
  • 2 pounds escarole, thinly sliced, washed, drained, and spun dry
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Escarole Salad

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Lentil and Escarole Soup

Ingredients
  • 1 tablespoon unsalted butter
  • 1/2 medium onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 small carrot, coarsely chopped
  • 3/4 cup French green lentils
  • 1 bay leaf
  • 2 whole canned tomatoes, drained, seeded, and coarsely chopped
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 slices Italian bread, cut into 3/4-inch cubes
  • 1/2 escarole, cut crosswise into 1-inch strips
  • 2 teaspoons extra-virgin olive oil
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Braised Endive in Mustard Vinaigrette

Time:35 mins
Other Ideas:
Side dishes
Ingredients
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds Belgian endive (about 6 heads)
  • 3 cups homemade or low-sodium canned chicken stock
  • 1 1/2 tablespoons grainy mustard
  • 2 tablespoons red-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh flat-leaf parsley, for garnish
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Spicy Escarole

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Grilled Whole Snapper with Escarole and Preserved Lemons

Other Ideas:
Lemons, Main course, Snapper
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