Escarola salad: 3 original ideas

Hello friends and friends of Paulina Kitchen! Today we are going to talk about an ingredient that perhaps many of you know, but do not take advantage of it enough: the Hail which is much more than a lettuce with character.

In this complete guide, we will explore the best ways to prepare it and as if they lose the fear of its bitter taste.

Spoiler: It is easier than it seems and the result is worth it.

With his Bitter touch and its crispy textureis a great protagonist of Winter salads and plates full of flavor. Here we will reveal all their secrets, and in the end they will find a rich recipe of endive salad To take advantage of all your benefits.

On the escarole

The escarole (whose scientific name is Cichorium Endivia) is a leaf vegetable that belongs to the same family as the achicoria and endibia. In fact, he often confuses them. Its most distinctive characteristic is its taste, which has a Light bitter touch than the difference from other softer lettuce.

This particular flavor is due to Intibinaa substance that, in addition to giving character, has digestive properties. So that bitterness is pure health! It is a winter vegetable, so its best moment of consumption is between Autumn and spring.

More common types of escarole

Although there are many varieties, the two best known in the market are:

• Curled scholarship or “frizzy”: It is the most spectacular visually. Its leaves are fine, very dentated and form a tangled hair. He heart It is usually a pale yellow color, almost white, and it is the more tender and less bitter part.
• Broader or smooth toilet: As the name implies, its leaves are wider, smooth and less teeth. She is more robust and her bitter taste is a bit more pronounced. Is Ideal for stews or for those who enjoy intense flavors.

THE GREAT SECRET: How to remove the bitterness from the escarole

He bitter taste It is part of the charm of the escarole, but sometimes it can be too intense. Luckily, there are very simple tricks to soften it without losing your personality.

1. Magic soaking: The most effective trick is Leave the sheets soak in warm water (not hot) for about 5-10 minutes before using it. This helps to free part of the substance that bitter.
2. Choose the right leaves: Las more internal leaves And lighter (yellow or white) are always softer and less bitter than outer leaves, which are more green and fibrous.
3. The dressing is key: And Good dressing You can perfectly balance the taste. A good mustard vinaigrette with dried fruits is perfect to counteract bitterness.

Beyond the salad: 3 different escarole recipes

Although its most widespread use is raw, cooked escarole is a real delight. Its flavor is softened and acquires a very pleasant texture. If you are looking for inspiration, here are some ideas that go beyond the typical salad.

• Safe and ham escarola: A quick and tasty way to enjoy it. You just have to Cut the escarole into pieces Not very small and sauté it in a pan with a pair of rolled garlic cloves. When you are tender, some Serrano ham taquitos are added and it is given a couple more. A perfect garnish!

• Soup The Crem of Escarola: Ideal for cold days. You can prepare a soft cream sautéing a little leek and potato, adding the escarole and covering with vegetable broth. It cooks everything until it is tender and crushes. If you like soups and creams, this will love you.

• Escarola in stews: The wide -leaf It is fantastic to add to legume stews or potatoes (potatoes). It is incorporated into the last 10-15 minutes of cooking so that it is tender but without getting rid. It brings a very interesting flavor counterpoint.

This is the recipe that will make you fall in love with the escarole forever. It is fresh, crispy, full of contrasts and perfect as an incoming or as a single dish for a light dinner.

If you liked this recipe, you will surely love other recipes with vegetables that we have on the blog.

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Escarola salad recipe with grenade and nuts

Yield: 2 portions

Preparation time: 15 min

Ingredients

• 1 big curly escarole
• 1 granada
• A handful of nuts
• 50g of goat the feta (optional)

For the dressing:

• 4 tablespoons of extra virgin olive oil
• 2 tablespoons of Modena vinegar
• 1 teaspoon of honey
• Sal
• Pepper

How to make escarole salad and pomegranate step by step

1. Prepare the escarole: Separate the leaves from the escarole. Discard the most green and hard from the outside. Wash the interior leaves well and drain them perfectly. If you want to soften the taste, leave the leaves soak in warm water for 5 minutes and then dry very well.
2. Draw the Granada: Cut the grenade in half and, on a bowl, hit the skin with a wooden spoon so that the grains fall alone. It is the easiest and most clean way to do it.
3. Prepare the dressing: In a small bowl or a lid boat, mix olive oil, Modena vinegar, honey, salt and pepper. Emulsify well until a bound vinaiga is left.
4. Mount the salad: In a large salad bowl, place the clean and dry escarole. Add the grains of Granada, the crowded nuts with the hands and crumbled cheese (if used).
5. Season and serve: Just before serving, pour the vinaigrette on the salad and mix with softness so that all ingredients are permeated. Serve immediately to enjoy its crispy texture.