Escarole has a slight, pleasant bitterness balanced by a sweetness. Use it in place of spinach, like in this salad.


  • 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


  1. 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