A trio of chicories — crimson - edged radicchio, slender Belgian endive, and
leafy escarole — composes this late - winter salad from Melissa Hamilton and Christopher Hirsheimer.
Not exact matches
I like to use
escarole, which is available throughout the winter, but you could substitute any type or mixture of dark
leafy greens: chard,
Combine any combination of tender young
leafy greens for this dish: kale, beet, mustard, dandelion, turnip, spinach, chard, radicchio, arugula, endive,
escarole, and others.
Endive, frisée, radicchio,
escarole... there are many varieties of chicory, which are
leafy greens that look similar to lettuce, but have a much more bitter flavor.
Like all good
leafy greens, the giant pile of
escarole leaves will wilt down dramatically as they cook.
Endive,
escarole, frisée, radicchio — we love»em all, and these 22 recipes showcase the best these
leafy greens have got to offer.
Browse your farmers» market or grocery aisle to find seasonal
leafy greens for your salad base, like mâche, dandelion greens, microgreens, baby kale, chicory, and
escarole.
I like to use
escarole, which is available throughout the winter, but you could substitute any type or mixture of dark
leafy greens: chard, spinach, romaine, arugula, or even leaf lettuce.
Escarole is a REAL favorite when it comes to
leafy greens.
Vegan Breakfast: — Low - Fat Winter Fruit Granola — Steel - Cut Oats with Apples and Pecans Desserts: — Blood Orange Sorbet — Clementine Granita — Peach Sorbet — Strawberry Sorbet Main Courses: — Black Bean Burrito with Cilantro - Lime Rice — Chickpeas with
Escarole and Caramelized Onions — Vegetable Skewers with Pesto Vinaigrette — Hummus Vegetable Sandwich — Lentil Shepherd's Pie — Pueblo Corn Pie — Ratatouille, Easy Roasted Salad: — Arugula Salad with Strawberries and Pecans — Asian Noodle Salad — Candied Walnut, Pear and
Leafy Green Salad — Couscous with Peaches, Watercress and Pistachios — Lentil Salad — Mediterranean Orzo Salad with Citrus Dressing — Orange Pecan Salad — Quinoa, Corn and Avocado Salad — Red Beans and Rice Salad — Sesame Noodles with Baby Greens and Peanut - Ginger Dressing — Taco Salad, Big Fat Vegan Sides: — Asian Slaw with Roasted Peanuts — Cauliflower Mashed Potatoes — Cranberry Sauce — French String Beans with Roasted Red Onion and Peppers — Roasted Garlic, Poblano and Red Pepper Guacamole — Roasted Rosemary Potatoes — Rosemary Roasted Sweet Potatoes Soups: — Coconut - Sweet Potato Bisque — Creamless Creamy Tomato - Basil Soup — Gazpacho — Tomato and Red Pepper Soup — Vegetarian Chili
Favorites usually include any of the herbs such as parsley, cilantro, watercress, basil, and mint; the leaf lettuces such as romaine, boston, red leaf, endive,
escarole, radicchio; the dark
leafy greens such as kale, collards, turnip tops, mustard greens, dandelion greens.
• Dark,
leafy greens like kale, romaine, Swiss chard, watercress, endive, bok choy,
escarole, spinach, duckweed, collard greens, mustard greens, dandelion greens, beet greens • Mix greens with coarsely chopped yellow or dark orange vegetables (e.g. shredded carrots, squash), green beans, or broccoli of appropriate size.