Lettuce is for salads. Or, at least that what we thought they were until we tried the mighty green: escarole.
This robust allrounder is a stalwart of the salad drawer in the winter, not simply for flavourful crunchy salads but also for throwing into hearty warming dishes like soups and stews.
What is escarole?
Escarole might look like a lettuce, but it's actually a chicory complete with a pleasantly mild bitterness, meaning it stands up well against other ingredients as well as being robust enough to cook with.
How to cook with Escarole?
Escarole can be enjoyed both raw and cooked. It can be braised, grilled or sautéd or simply thrown into soups.
Escarole is also a great match with Italian cuisine, pairing wonderfully with beans, hearty sausages, rustic soups, olive oil and pasta.
Escarole and Bean Soup
A classic favourite is the hearty escarole and cannellini bean soup with lashings of parmesan. See how to make it in the quick clip below:
The team at Don Julio have taken over an unloved corner of Buenos Aires. Organic produce harvested at the community-focused urban garden Huerta Luna de Enfrente will exclusively benefit local soup kitchens. Read on for the full story.