Escarole is a broad-leaved variety of endive (Cichorium endivia) with a mild to moderately bitter flavour. Its leaves are broader and generally less tightly curled than those of curly endive (frisée). The inner leaves are often more tender, while the outer leaves are firmer and more bitter.
Escarole can be served raw in salads, especially when balanced with citrus, nuts, cheese or a savoury dressing. It is also excellent braised or wilted into soups, beans and stews. Cooking softens its bitterness and gives the leaves a tender texture.
Example: add chopped escarole to a white bean soup with garlic and olive oil, or serve the tender inner leaves in a winter salad.
Related terms: frisée is curly endive; radicchio is a red-leaved chicory with a different texture and flavour.
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