ESCAROLE

ESCAROLE GROWS readily in cold weather and, for me, is the most accessible of the chicories. Like its cousins, endive, frisée, puntarella, and all the radicchios, these somewhat bitter characters need supporting players to build satisfying combinations with real structure.

Escarole pairs perfectly with strong flavors such as the sweetness of fruit, the acidity of balsamic vinegar, the tang of a farmstead cheese, the caramelization of an onion, the char from a wood-fired grill. The most attractive part of escarole is not the leafy bits but its thick white rib.