As I first mentioned after my community supported agriculture post, I am writing a “Musings from a CSA Shareholder” series over the next couple of weeks. This series offers recipes featuring seasonal crops found in the garden, at the farmer’s market, and/or included in CSA shares during the summer months. Previous posts featured recipes for zucchini chips and raspberry lemonade.
Today’s recipe spotlights escarole, an excellent substitute for Romaine lettuce. This green is a blank canvas for dishes such as tacos, sandwiches, and salads. Enjoy this recipe for escarole salad.
Ingredients for Salad
1 cup escarole (chopped)
2 tbsp. crumbled blue cheese
2 tbsp. roasted hazelnuts (chopped)
1 medium heirloom tomato (chopped)
Ingredients for Salad Dressing
2 tbsp. lemon juice (freshly squeezed)
1 tsp. honey
1/8 cup extra virgin olive oil
Salt and pepper to taste
To prepare the salad dressing, pour all ingredients in a Mason jar. Shake the Mason jar to emulsify. Set aside.
To prepare the salad, top the chopped escarole with crumbles of blue cheese, roasted hazelnuts, and chopped heirloom tomatoes.
Drizzle salad dressing onto escarole salad. Enjoy!
Has anybody ever tried escarole as a substitute for Romaine lettuce or another type of green? Also, what are your favorite recipes featuring escarole?
Until Next Week…Plan Well, Pack Well, Live Well,