Think beyond lettuce when you want a green salad. Escarole, a broad-leafed endive, is a chicory, like radicchio. Escarole is somewhat less bitter than radicchio and can be prepared raw or cooked. Escarole is often found in salad mixes, particularly in winter salad mixes. In this salad, escarole is the sole green and its slight bitterness works really well with the apple. If you want, add some crumbled bleu cheese.
1 lb. escarole
¼ cup walnuts
3 tablespoons olive oil
1 tablespoon white wine or sherry vinegar
- Toast walnuts until lightly browned. Let cool, then rub skins off with a towel.
- Wash and dry escarole. Tear into bite sized pieces.
- Core and thinly slice apple.
- Whisk together oil and vinegar in a large salad bowl. Add escarole, apples, and walnuts. Toss, season with salt and pepper to taste and serve.