Currently viewing the tag: "escarole"
This salad of sharp and/or bitter greens is cut with a sweet-ish dressing made with port wine as part of the base, along with roasted almond oil to link to the nuts and the microgreens. If you can’t find the broccoli greens, use some others, but the broccoli micros from New Natives have a wonderful sweet and nutty flavor cut with a bit of sharpness that is perfect here. This salad would be good with rich foods or simple dishes such as a roast chicken cooked with little other than salt and pepper, some oil or butter rubbed on and maybe thyme. It will also play well with roast winter squash dishes.
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The lettuces used here are what was used for this recipe originally, but other choices will work as well.
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Tagged with: arugula • butternut squash • carrots • escarole • frisee • mizuna • salad • Toyko Market turnips
This recipe was made to go with Crisp Pan Roasted Salmon, but will go with roast chicken as well as seared scallops, black cod, or pork chops. Leeks cook to a silky texture similar to escarole, and the earthy funk combines well with the slightly bitter escarole. Although the recipe calls for white wine or sherry vinegar, a white balsamic or a good quality red wine vinegar would go great here as well. If you do go with red wine vinegar, serve a red wine that has plenty of fruit, but also some tannins to match the vinegar and act as a foil to the rich salmon and the smoothness of the vegetables. You could also toss this with pasta or grains such as farro.
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Using a slightly leaner salmon is a good strategy for this dish as the leeks and escarole have enough fatty qualities already. The Japanese peppers mentioned are fushimi and/or shishito peppers, which are quite mild but have a pleasantly “green” flavor. Searing adds another dimension of flavor that enhances the whole dish. Add shavings of carrot to the leeks and escarole (see recipe) or cook using a roll-cut and plate on the side. You can make this recipe using roast or grilled chicken or pork chops as well, but in this case the escarole-leeks will bring the richness instead of the salmon.
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Tagged with: carrots • escarole • farro • fish • fushimi peppers • leeks • peppers • salmon • shishito peppers
The silky texture of escarole always seems at such odds with its bitter flavor. Adding a little sugar and caramelizing it until on the border of burnt both tames and points out the bitter quality of this vegetable, and the addition of sweet/tart fruit and vinegar made from the fruit amplifies this idea. This dish goes well with meats with mild roast chicken or fatty pork chops with a nice crust for textural contrasts. It would also be a nice complement to kasha with braised mushrooms or even fried eggs.
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Sounds odd, but the tender/sweet of the carrot is a great foil for the chewy/bitter of the escarole. Scattering the escarole with a little sugar aids caramelization and adds to the sweet/bitter contrasts. Give this unlikely seeming combo a try and you may be hooked. Make this when the carrots are sweet.
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This salad is about contrasts; of flavors, of textures, colors, and if you are quick enough, you can even work contrasting temperatures into the salad. Escarole and radicchio are both bitter, but the roasted beets with their marination of balsamic vinegar provide a sweet contrast. If you wait to grill the radicchio until just before dressing the salad you can even get a contrast between the hot red radicchio and the rest of the salad which is served cool, or even cold. Radicchio can be quite bitter, but grilling it mitigates much of the bitterness. To step this salad up, check the options in the ingredients. The use of avocado or a creamy blue cheese, or adding romaine lettuce will mitigate the bitter elements further and will contrast nicely with the crunchy elements.
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Made to go with Apple Celery Almond and Cheese Salad, this dressing is a natural for anything sharp and nutty as well. Arugula, sprouts, escarole, all would be complemented by this dressing.
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Use this dressing with salads that have tomatoes, and add a little mozzarella to echo a Caprese salad, or use it when you have lettuces that have a tinge of bitterness to them such as romaine, escarole, or radicchios. This would be a nice easy sauce with fish or toss boiled shrimp in it and chill for a cold shrimp salad.
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This could have been named “Sweet and Sour Escarole” but the sour is not that pronounced, unless you choose to add vinegar to the dish. Escarole is a chicory that is milder than most radicchios, and is a great foil for dishes such as grilled steaks and chops. It has a mild pleasant bitter flavor and a little bit of chewiness with a silky texture when cooked. This is a basic recipe for sautéed escarole and is easy to elaborate on. Escarole cooks in minutes so is great for meals on the fly.
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