fridge), flavorful roasted vegetables, an escarole
salad that stays
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.
in a large pot of boiling salted water 1 minute; drain.
In a bowl, mix 2 quarts bite-size pieces rinsed and crisped 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
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.