Escarole with Red Onion, Hazelnuts & Young Pecorino

Escarole is one of the more standardized and one of the most versatile members of the chicory family. Most escarole seeds found nowadays are the self-blanching type, which require less work to achieve tender, palatable leaves. Escarole is best grown in the shoulder seasons of spring and fall, as extreme heat causes bitter, unpleasant flavor. Whether used in a salad, soup, or stew, the younger, smaller heads are always the best ones to choose. With one bite, you will know if your escarole is