After several attempts at cooking escarole this winter including in soup and pizza, I decided to try one more buch from our Open Oak CSA raw in a salad. I found this lovely salad recipe for blood organes, escarole (from Open Oak CSA), and filberts (from Thistledown Farm) (I left out the cheese included in the original.)
For the dressing I used juice from an orange, olive oil, red wine vinegar, garlic (from Open Oak CSA), salt and pepper.
It was a very refreshing salad on a winter day, and stored well in the refrigerator for a few days.
(Not nearly as fancy as the picture from the original recipe, but delicious nonetheless.)
We've been eating a lot of escarole salads. I love the bitter crunchiness combined with sweet fruit.
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