escarole


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escarole

(ĕs'kərōl`): see chicorychicory
or succory
, Mediterannean herb (Cichorium intybus) of the family Asteraceae (aster family), naturalized in North America, where the tall stalks of usually blue flowers are common along waysides and are known as blue-sailors.
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8 ounces escarole 1 tablespoon olive oil 1 onion (8 oz.
peeled, cut in half, and thinly sliced crosswise 2 cloves garlic, peeled and minced or pressed 1 pound fresh mild or hot Italian sausage (about 4 links), casings removed 4 ounces escarole (see notes), rinsed, tough white parts removed, and thinly sliced 2 cups whole milk 4 large eggs 1 cup shredded Gruyere or Swiss cheese 10 cups 1- to 2-inch cubes French or country-style bread (1 lb.
Chervil, endive, escarole, kale, mache (also called corn salad), and mild mustards, such as mizuna, add flavor but not spice.
Blanch escarole in a large pot of boiling salted water 1 minute; drain.
In a bowl, mix 2 quarts bite-size pieces rinsed and crisped escarole (12 oz.
The escarole lends a pungent bite; for milder flavor but similar texture, use romaine lettuce.
2 to 3 cups torn assorted salad greens, such as romaine, escarole OR frisee
In a large shallow salad bowl, combine escarole, dandelion leaves, onion, lupini beans, roasted red peppers, pepperoncini chilies, red cherry peppers, basil, parsley, and garlic.
He even has a specialty - escarole soup - that he might someday cook especially for the restaurant.
Other ingredients in a mix might include chervil, chicories (curly endive, escarole, radicchio), lettuces, and mustard greens.
Try the pan-roasted veal and ricotta meatballs over braised escarole and cannellini beans, the beef and pork meatballs accompanied by Tuscan toast and the roasted eggplant meatballs served with a vegetable ragu.