Salad of Cooked and Raw Escarole with Garlic and Herbs

Name: Salad of Cooked and Raw Escarole with Garlic and Herbs
Yield: Serves 4
Ingredients: Optional: 2 small navel oranges, peeled, sectioned, and diced; Salt and pepper; Salt and pepper; 1 teaspoon minced fresh rosemary leaves; ½ tablespoon minced garlic; ½ tablespoon Dijon mustard; 1 lemon, well scrubbed; 5 tablespoons olive oil; 1 teaspoon minced fresh thyme leaves; 1 large or 2 smaller heads escarole (to total 1½ to 2 pounds)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

The raw and the cooked in an unusual textural play that incorporates all parts of the endive. The dark, chewy leaf tips are cut thin; sautéed with garlic, rosemary, and lemon zest; and then strewn over the pale, raw crunchy hearts, which have been drizzled with mustard-lemon-thyme dressing.

Ingredients

1 large or 2 smaller heads escarole (to total 1½ to 2 pounds)
1 lemon, well scrubbed

Starter
Vegan
Gluten-free

Method

With large knife, cut darker ruffly escarole leaf tips into very thin strips, leaving only the paler heart(s). Rinse the strips and spin-dry. Carefully cut the heart into 8 equal pieces, or quarter each heart if using smaller heads. Gently wash, keeping leaves joined. Pat dry, then set 2 pieces on each salad plate.
Grate zest from lemon; reserve. Halve lemon an