Escarole is one of those vegetables that I hadn’t really heard about until I came to Brazil. My husband first introduced me to it and described it as “very bitter” and with an offside comment of “I don’t think you are going to like it” (he really needs to stop saying this because with most things I try I actually end up really liking them). Anyway, to his surprise I did like escarole and now eat it and use it in several different ways.
Brazilians like escarole and often use it as a pizza topping, which, if you haven’t tried is an absolute MUST. But, my favorite way to eat escarole is as a salad. Very thinly sliced and topped with a lemon and olive oil dressing it is absolutely delicious. It is a beautifully fresh and slightly bitter salad that can be enjoyed for special occasions or as a quick weekday salad.
To try a bit of a different salad using escarole, it can be nice to mix it together with other lettuce varieties such as a mixed green salad, butterhead lettuce, red leaf lettuce, or romaine.
Here is the recipe for this super easy salad that I think everyone should eat!
1 head of escarole, thinly sliced
1 lime, cut into medium-sized slices
Wash the escarole leaves. Place the leaves in a small bunch and cut into very thin slices. Place the cut escarole into a bowl of cold water and let sit for 5 to 10 minutes. Leaving escarole, already cut, in water takes some of the bitterness out of the leaves. If you like bitter, do not put the cut leaves to soak in water. Dry in a salad spinner and place on a plate or in a bowl. Serve with olive oil, lime, and salt.
For a PDF of this recipe CLICK HERE!