Escarole And Red Leaf Salad Recipes

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ESCAROLE SALAD



Escarole Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon honey
1 tablespoon whole-grain mustard
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large head escarole, washed and hand torn

Steps:

  • Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

ESCAROLE AND RED LEAF SALAD



Escarole and Red Leaf Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head escarole, about 3/4 pound
1 head red leaf lettuce, about 1/2 pound
1 tablespoon Dijon or Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons olive oil

Steps:

  • Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
  • Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
  • Pour the sauce over the greens. Toss to blend well and serve

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 191 milligrams, Sugar 0 grams, TransFat 0 grams

ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE



Escarole Salad with Roasted Meyer Lemon Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon honey
2 Meyer lemons, halved crosswise
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
8 ounces cherry tomatoes
1 head escarole, cut into 1-inch pieces
1 head Treviso radicchio, halved lengthwise and thinly sliced
1/2 cup roughly chopped Marcona almonds
1/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
Kosher salt and freshly ground black pepper
Parmesan, for garnish

Steps:

  • For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
  • Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
  • For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
  • Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.

BEANS-N-GREENS SALAD



Beans-n-Greens Salad image

TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 head escarole, chopped
1 head green or red leaf lettuce, chopped
1 (15-ounce) can cannellini beans, drained
1/2 red onion, chopped
2 cloves garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

Steps:

  • Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
  • In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.

ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING



Escarole and Olive Salad with Raspberry Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 cup raspberries
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon kosher salt
1 small head radicchio, chopped
1 small head escarole, cut into 1-inch pieces
1 fennel, thinly sliced
1/2 teaspoon kosher salt
1 cup pitted mixed olives, coarsely chopped
1 1/2 tablespoons toasted white sesame seeds
3/4 cup raspberries

Steps:

  • For the dressing: To the pitcher of a high-speed blender add the raspberries, olive oil, Dijon mustard, vinegar and salt. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside.
  • In a large bowl, toss together the radicchio, escarole, fennel and salt. Begin by adding half the dressing and tossing well to coat. Taste the salad to determine if it needs more dressing. Depending on the size of your lettuces it may take all the dressing. Divide the salad among 4 salad bowls and top evenly with the olives, sesame seeds and raspberries.

ESCAROLE SALAD



Escarole Salad image

This simple side salad is delicious paired with roasted chicken and vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

2 cups walnuts, divided
1/2 cup extra-virgin olive oil
1 clove garlic, smashed
1/4 cup red-wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 head escarole, chopped
1/2 small red onion, thinly sliced
3 ounces Pecorino Romano cheese, shaved

Steps:

  • Preheat oven to 350 degrees. Place 1 cup walnuts on rimmed baking sheet and toast in oven 10 minutes. Cool to room temperature and coarsely chop.
  • Finely chop remaining walnuts and place in small saucepan with olive oil and garlic. Bring to bare simmer over medium heat. Remove from heat, cool to room temperature, and strain oil into medium bowl. Whisk vinegar, salt, and black pepper into oil.
  • Spread escarole over a large platter. Sprinkle coarsely chopped walnuts and red onion over escarole and drizzle dressing over salad. Shave Pecorino Romano on top and serve immediately.

ESCAROLE AND WALNUT SALAD



Escarole and Walnut Salad image

Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 5m

Number Of Ingredients 7

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 shallots, finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
5 cups sliced escarole
1/3 cup toasted walnuts, coarsely chopped
Coarse salt and freshly ground pepper

Steps:

  • Stir together vinegar, mustard, and shallots in a small bowl.Gradually whisk in oil. Toss escarole with vinaigrette,and sprinkle with walnuts. Season with salt and pepper.

ESCAROLE AND EDAMAME SALAD



Escarole and Edamame Salad image

Categories     Salad     Leafy Green     Soy     Appetizer     Vegetarian     Quick & Easy     Winter     Escarole     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

2 cups frozen shelled edamame (soybeans; 9 ounces)
1 tablespoon red-wine vinegar
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds escarole, trimmed and cut crosswise into very thin strips (8 cups)
1/3 cup finely chopped fresh mint
1 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)

Steps:

  • Cook edamame in a 3-quart pot of boiling salted water 5 minutes. Drain in a sieve and rinse under cold running water to stop cooking. Drain edamame again and pat dry.
  • Whisk together vinegar, sugar, salt, and pepper in a small bowl until sugar and salt are dissolved. Add oil in a slow stream, whisking until combined.
  • Toss together edamame, escarole, and mint in a large bowl. Add cheese and drizzle salad with dressing, then toss again. Serve immediately.

SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories     Salad     Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

  • Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
  • Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
  • Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD



Escarole, Pear, Parmesan, and Basil Leaf Salad image

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Provided by Mindy Fox

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Basil     Healthy     Escarole     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
1/2 pound Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
Flaky sea salt

Steps:

  • Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
  • Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
  • Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
  • Do Ahead
  • The dressing can be made up to 1 day ahead. Whisk well before using.

FENNEL, FRISéE, AND ESCAROLE SALAD



Fennel, Frisée, and Escarole Salad image

This refreshing salad serves as a palate cleanser before dessert. Oltranti updates a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

Provided by Toni Oltranti

Categories     Salad     Side     Vegetarian     Quick & Easy     Dinner     Parmesan     Fennel     Family Reunion     Healthy     Raw     Escarole     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

3 tablespoons minced shallot
2 tablespoons fresh lemon juice (preferably Meyer lemon)
1 teaspoon red-wine vinegar, or to taste
1/2 teaspoon fine sea salt
1 small head escarole (3/4 pound), torn into bite-size pieces
1 small head frisée (3/4 pound), torn into bite-size pieces
1 small fennel bulb, quartered and thinly sliced or shaved with an adjustable-blade slicer
1/4 cup fine-quality extra-virgin olive oil
1 (1/2-pound) piece Parmigiano-Reggiano

Steps:

  • Stir together shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.
  • Meanwhile, toss together greens and fennel in a salad bowl.
  • Whisk oil into shallot mixture, then toss with salad. Top with shaved parmesan.

ESCAROLE-AND-ORANGE SALAD



Escarole-and-Orange Salad image

This peppery, citrus salad is good with grilled salmon, shrimp, or pan-seared tofu.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

2 oranges
1/4 cup minced fresh cilantro and 1/4 cup fresh cilantro leaves
1 tablespoon rice vinegar
2 tablespoons vegetable oil
Salt and pepper
5 ounces torn escarole (8 cups)
2 thinly sliced scallions

Steps:

  • With a sharp knife, cut peel and pith off oranges and discard. Working over a large bowl, cut out segments, then squeeze 1 tablespoon juice from membranes. Whisk in minced cilantro, vinegar, and oil; season with salt and pepper. Toss with cilantro leaves, escarole, and scallions.

Nutrition Facts : Calories 106 g, Fat 7 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

FENNEL, ESCAROLE, AND RADISH SALAD



Fennel, Escarole, and Radish Salad image

This salad is bursting with flavor, thanks to fennel.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 6

1 head escarole, cut crosswise into 2-inch-wide ribbons
1 bunch small or medium radishes, thinly sliced
1 fennel bulb, thinly sliced crosswise, fronds reserved
1 tablespoon extra-virgin olive oil
2 teaspoons champagne vinegar
Coarse salt and freshly ground pepper

Steps:

  • Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds.

ESCAROLE, SPINACH, AND RED ONION SALAD WITH ANCHOVY GARLIC DRESSING



Escarole, Spinach, and Red Onion Salad with Anchovy Garlic Dressing image

Categories     Salad     Blender     Fish     Garlic     Onion     No-Cook     Quick & Easy     Lunch     Salad Dressing     Spinach     Escarole     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 10

For the dressing
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 flat anchovy fillet, or to taste, chopped
2 teaspoons balsamic vinegar
1 1/2 tablespoons fresh lemon juice
3/4 teaspoon Dijon-style mustard
1/3 cup olive oil
8 cups packed escarole, rinsed, spun dry, and torn into pieces
6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pieces
1 cup finely chopped red onion

Steps:

  • Make the dressing:
  • In a blender blend together the garlic paste, the anchovy, the vinegar, the lemon juice, the mustard, and salt and pepper to taste. With the motor running add the oil in a stream and blend the dressing well.
  • In a large bowl combine the escarole, the spinach, the onion, and the dressing and toss the salad until it is combined well.

ESCAROLE SALAD WITH SMOKY HALLOUMI CROUTONS



Escarole Salad With Smoky Halloumi Croutons image

If you believe the only thing better than cheese is fried cheese, then you may just love halloumi. Because of its high melting point, halloumi browns before it melts, making it perfect for frying, grilling or any kind of searing. Here, it's pan-fried with smoked paprika, then added to an escarole salad with a garlicky, lemony dressing. Slivered red onion adds pungency, while fresh parsley leaves brighten everything. If you can get the pomegranate seeds, do use them; they add a juicy sweetness that's perfect with the richness of the cheese. Serve it by itself as a first or salad course, or with roasted vegetables, fish or chicken to round it out.

Provided by Melissa Clark

Categories     weekday, salads and dressings, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 small garlic clove, grated or pressed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
5 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces halloumi cheese, diced into 1-inch cubes and patted dry
3/4 teaspoon sweet smoked paprika (pimentón)
6 cups escarole, torn into bite-size pieces
1 cup parsley leaves and tender stems
1/2 shallot, or 1/4 small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)

Steps:

  • Make the dressing: In a small bowl, whisk together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to dissolve, then whisk in olive oil. Taste and add more salt if needed. Set aside.
  • Prepare the salad: Heat 1 tablespoon oil in a medium skillet over medium-high until it thins out, about 20 seconds. Add cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if the pan dries out. Flip cheese and sprinkle with paprika. Let cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate.
  • Put escarole, parsley and shallot in a large salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil, lemon juice and salt, to taste. Serve immediately, strewn with pomegranate seeds, if you like.

ESCAROLE SALAD WITH PEAR SLICES



Escarole Salad with Pear Slices image

A member of the endive family, escarole has larger leaves and a milder flavor than curly or Belgian endive.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 1/2 teaspoons Dijon mustard
3 tablespoons red-wine vinegar
1/2 cup plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
4 slices peasant or sandwich bread, crusts removed
1 head escarole, stem end removed
1 ripe Bosc pear
3 stalks celery, trimmed and cut crosswise into 1/4-inch-thick slices

Steps:

  • In a small bowl, whisk together mustard and red-wine vinegar. Slowly whisk in the olive oil; season with salt and pepper. Set vinaigrette aside.
  • Heat the broiler. Toast the bread slices until golden brown on both sides, 2 to 3 minutes per side. Set toast aside.
  • Separate the escarole leaves, and rinse well under cold running water; pat dry. Roughly chop leaves, and transfer to a large bowl.
  • Cut the pear in half lengthwise; using a melon baller, remove core, seeds, and stem. Thinly slice pear halves lengthwise; add to bowl.
  • Add celery pieces, and drizzle the vinaigrette over the salad. Toss gently to combine. Divide among four salad plates; serve with toast.

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From shelovesbiscotti.com


WINTER CITRUS, ESCAROLE, AND ENDIVE SALAD RECIPE | MYRECIPES
Step 1. Combine first 3 ingredients in a large bowl. Add grapefruit, orange, and blood orange sections; toss gently. Advertisement. Step 2. Combine the shallots and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.
From myrecipes.com


WARM ESCAROLE AND SHIITAKE SALAD - CHRISTINA COOKS
Place a small amount of oil and onion in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and chili powder and cook, stirring, until translucent, about 2 minutes. Add shiitake, a light seasoning of salt and white wine. Cover and cook for 3-4 minutes. Add escarole, season lightly with salt and sauté until ...
From christinacooks.com


GRAPEFRUIT-AND-ESCAROLE SALAD RECIPE - FOOD & WINE
Step 1. In a skillet, toast the fennel seeds over moderate heat, stirring, for 2 minutes. Add the lemon juice and cook over moderate heat until reduced by half, 5 minutes. Whisk in the honey ...
From foodandwine.com


ESCAROLE SALAD WITH ORANGES AND RED ONION
Squeeze the orange “carcasses” over the bowl to wring out a few last drops of juice. Let the onions and oranges sit (the juice will soften the heat of the onions) while you prepare the reset of the salad. Wash and dry the escarole well, then tear the leaves into bite-sized pieces and put in a salad bowl. Add the fennel to the escarole then ...
From onions-usa.org


ESCAROLE-ARUGULA SALAD & ROASTED PEPPERS & MARINATED ONIONS …
Combine remaining 2 tablespoons vinegar, remaining 1 teaspoon honey, Dijon mustard, salt, and pepper in a small bowl. Gradually add olive oil, stirring with a whisk. Combine escarole, arugula, bell pepper strips, and onion mixture in a large bowl. Drizzle vinegar mixture over escarole mixture, and toss gently to combine.
From myrecipes.com


WILTED ESCAROLE SALAD RECIPE | BON APPéTIT
2013-09-12 Preheat oven to 350°. Toss bread and 3 Tbsp. oil on a large rimmed baking sheet, squeezing bread so it absorbs oil evenly; season with salt and pepper. Spread out bread pieces in an even layer ...
From bonappetit.com


ESCAROLE AND PARSLEY SALAD RECIPE - LOS ANGELES TIMES
2005-04-06 1. In a medium mixing bowl, whisk the lemon juice, sugar, shallot and oil, and season with salt and pepper. 2. Line the bottoms of four plates with two slices of prosciutto each (or line one large ...
From latimes.com


GIADA'S ESCAROLE AND OLIVE SALAD WITH RASPBERRY DRESSING
2021-06-22 For the dressing: Combine the raspberries, mustard, vinegar, olive oil and salt in a blender. Puree on high for about 1 minute, scraping down the sides halfway through, until emulsified. Set aside ...
From today.com


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Top Asked Questions

How to cook escarole salad?
Begin sauteing the garlic with some chili flakes. After about 5 minutes, remove the escarole and add it to the saute pan. Continue sauteing everything until most of the liquid has evaporated. Finally, season everything with salt, pepper, and lemon. The result is a delicious cooked green salad, with a hint of heat and fresh citrus. You’ll love it!
What is escarole and what does it taste like?
Escarole is a sturdy vegetable, so it stands up well to heat. These grilled leaves are topped with blue cheese crumbles, ranch salad dressing, and salt and pepper. A store-bought pizza crust is topped with pizza sauce, garlic, escarole, and mozzarella. If you have them on hand, add mushrooms and black olives for more flavor.
Is escarole a good vegetable for pizza?
Escarole is a sturdy vegetable, so it stands up well to heat. These grilled leaves are topped with blue cheese crumbles, ranch salad dressing, and salt and pepper. A store-bought pizza crust is topped with pizza sauce, garlic, escarole, and mozzarella.

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