Extol the Escarole
Written by Calliope Pappadakis   
Tuesday, 09 November 2010 09:33

Escarole October 2010I harvested Natacha Escarole on Sunday and one of the heads was almost a pound! Escarole is a member of the Chicory family and cultivated for well over 5,000 years. The ancients believed it aided in digestion (and they were right!). And in more recent history, it’s a seasonal staple in Sicilian kitchens. Escarole helps maximize energy and is high in folate, calcium and fiber. Escarole is a versatile vegetable and can be used in all kinds of dishes. I've tried it in minestrone, cannellini bean soup, and in a sautee of vegetables, but never just fresh.

 

I have clearly been missing out. Last night, I prepared fresh escarole to accompany herbed rice pilaf and organic, grassfed Filet Mignon. I mostly followed this recipe. I used Manchego cheese, garlic-stuff Kalamata Olives and sea salt in addition to the olive oil, lemon and cracked black peper. It was deeeelicious and the Earthy Cowboy loved it, too!

Escarole Olive Salad

Throw in a nice crusty baguette, close your eyes, and you almost think you're at a seaside restaurant overlooking the Mediterranean. Mmh. Good eats!

Escarole Olive Salad with Bread