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  • Warm Escarole Salad with Goat Cheese

    yield: Makes 6 servings

    • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
    • 2 bacon slices
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons white balsamic vinegar
    • 1/2 cup finely chopped shallots
    • 2 hard-boiled eggs, chopped
    • 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

    Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
    Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
    Adapted from epicurious.com

  • Escarole, Fennel, and Orange Salad

    yield: Makes 8 first-course servings

    • 2 navel oranges (1 pound total)
    • 2 fennel bulbs, stalks discarded and bulbs halved lengthwise
    • 1 1/2 tablespoons white-wine vinegar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup olive oil
    • 2 heads escarole (2 pounds total), dark outer leaves discarded and pale green and yellow inner leaves torn into bite-size pieces

    Finely grate enough zest from 1 orange to measure 1 tablespoon. Cut peel, including all white pith, from both oranges with a paring knife. Cut segments free from membranes, then cut segments crosswise into 1/2-inch pieces.
    Cut out and discard core of each fennel bulb, then cut bulbs crosswise into thin slices.
    Whisk together vinegar, zest, salt, and pepper in a small bowl until salt is dissolved, then add oil in a stream, whisking until combined well.
    Toss escarole, fennel, and oranges with dressing in a large bowl until combined well. Season with salt and pepper.

     

  • sauteed escarole

    yield: Makes 5 servings

    active time: 30 min
    total time: 45 min

    Anchovy and red pepper flakes balance the bitterness of the escarole, giving it a sweetness that goes well with robust flavors.

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    Ingredients

    • 2 heads of escarole, cored and coarsely chopped
    • 1/8 cup extra-virgin olive oil plus additional for drizzling
    • 2-3 garlic cloves, thinly sliced
    • 1/4 teaspoon dried hot red pepper flakes
    • Half of a (2-oz) can anchovy fillets in olive oil, drained, patted dry, and chopped

    Preparation
    Wash escarole well in a sinkful of water, then lift out and drain. Cook escarole in a 4-6quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
    Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add anchovies, then reduce heat to moderate and cook, stirring, until dissolved, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with salt.
    Spoon onto a platter and drizzle with oil to taste.
    Cooks' note: Escarole can be sautéed (but not drizzled with oil) 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a large pot over moderately low heat, stirring, until hot.
    Adapted from epicurious.com