mezzomediEscarole
Chicory with a frank bitterness, pleasant sautéed or in a robust salad.
Escarole is a chicory with broad, serrated leaves, with a slightly bitter and pungent taste. Fleshy and crunchy, it is eaten raw in salads or pan-fried. It is a staple of Mediterranean cuisine, particularly in Italy and Tunisia.
Best pairings
Olive oil Classic88%A Mediterranean base, generous olive oil coats escarole and tempers its characteristic bitterness.
Lemon Classic86%Lemon's acidity brightens the bitterness of endive: a classic in Greek and Italian cuisine.
Garlic Classic84%Escarole sautéed with garlic, bitterness mellowed in the pan (Neapolitan scarola).
Anchovy Classic84%Escarole and melted anchovies, a salty-bitter Neapolitan pairing.
Black olive Classic82%Escarole, olives, and capers in Neapolitan pie.
Pine nut Classic80%Escarole with pine nuts and raisins, Southern sweet and sour.
Extra virgin olive oil Classic80%Escarole wilted in olive oil.
Red bell pepper Classic79%Roasted red pepper softens bitterness and brings natural sweetness to many Mediterranean braises.
Raisin Classic78%Raisins and bitter escarole, a sweet contrast from Southern Italy.
Caper Classic78%Salty capers on braised escarole.
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FAQ
What goes with escarole?
Escarole pairs especially well with olive oil, lemon, garlic, anchovy and black olive. A Mediterranean base, generous olive oil coats escarole and tempers its characteristic bitterness.
When is escarole in season?
Best season: autumn, winter.
What can I substitute for escarole?
If you don't have it, try: endive, radicchio, swiss chard.