Display endive and escarole near other salad vegetables. Use signs to inform consumer of the differences in taste and use. Include preparation tips and recipes on your display. Create a gourmet section in your produce department to attract the more advance cooks. Include endive and escarole in the display. Food Service Endive is a versatile vegetable that works in salads, main dishes or side dishes. Escarole has a more traditional use in salad. Mix it with other greens to create an attractive, tasty salad base.
Wrap meat or fish in escarole leaves before cooking them. Escarole can be boiled as a side dish like other more traditional greens.
Use it as a complement to seafood or meat. Add escarole to pasta dishes for a touch of texture and flavor. Above all else, it's an excellent source of fiber—all of escarole's carbs 3. That said, the lettuce is multi-faceted; its lighter inner leaves work for salad as well. If not braised, you can also throw escarole into soups and pastas as a deep and fibrous addition to your carbs.
Chicory of endives are your best bet, but if those aren't easily accessible—they're not always! Truly any dark leafy green'll do. Kitchen Tips and Tools. Like other chicories, it is popular in Italian cuisine and can be served either raw or cooked. Also known as broad-leaved endive, Bavarian endive, Batavian endive, and scarole , escarole has broad, curly green leaves, and a slightly bitter flavor.
The outer leaves tend to be darker in color and more bitter, while the inner leaves are more tender. The chicory is often bunched and placed with heads of fresh lettuce, away from its close relatives radicchio and endive. It's more expensive than lettuce since it is considered a specialty item.
This vegetable requires little preparation before using, often only needing a quick rinse. The wider, darker outer leaves tend to be a bit chewy and bitter, making them ideal for cooking.
For a salad, the inner, lighter-colored leaves are a good choice. Tear them into pieces and toss with other ingredients and vinaigrette. Raw escarole pairs well with fruit in salads as well as cheese, including strongly flavored varieties such as blue cheese and goat cheese.
Whether cooked or raw, escarole pairs well with strong salty and sweet flavors which balance its bitterness nicely. Escarole has a fresh, vegetal taste with light bitterness. It's less bitter than other chicories , with the level of bitterness varying throughout the head. The inner, lighter-colored leaves are sweeter than the outer, darker green leaves. The broth is flexible. But the greens? No, not flexible. It has to be escarole.
Because, wedding soup or otherwise, escarole is the best green for soups. Hands down. Full stop. End of story. Wait, what is escarole though?
0コメント