
Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.
Ingredients
1 tablespoon olive oil
1 tablespoon white-wine vinegar
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 head escarole (1 pound), cored, trimmed, and torn into bite-size pieces
1 apple, halved, cored, and thinly sliced
½ cup pecans, toasted
Directions
In a large bowl, whisk together oil, vinegar, Dijon, and 1 tablespoon water; season with salt and pepper. Add escarole, apple, and pecans. Toss, and serve immediately.
Originally appeared: Everyday Food, January/February 2009