Escarole is a unique green that is part of the chicory family (related to radicchio and endive). Escarole leaves that grow on the outside of the rosette have the most intense flavor as opposed to the creamy blanched heart that is more mild. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked.
QUICK IDEAS: Try tossing a few escarole leaves into a mild salad, serving some quickly wilted with lemon juice, or stir chopped escarole into soup.
Grilled Escarole with Peaches, Prosciutto, Mozzarella + Basil Oil
from 20 dollar, 20 minute meals by Caroline Wright
1/2 cup fresh basil leaves (or parsley)
1 tbsp balsamic vinegar
1 small head escarole
4 oz. prosciutto (about 8 slices)
1 lb fresh mozzarella
1) Preheat a grill pan over medium-high heat. Puree 1/4 cup olive oil and 1/2 cup basil in a blender until smooth; strain and set the basil oil aside.
2) In a large serving bowl, whisk together 1 tbsp olive oil and 1 tbsp balsamic vinegar; season with salt and pepper. Cut 1 small head escarole in half lengthwise and toss in the bowl till coated with dressing.
3) Cook the escarole on the hot grill pan, turning once, until charred in spots, 3-4 min. Cut each section of escarole in half lengthwise again, making quarters; arrange on a platter with 2 peaches, cut into wedges; 4 oz. prosciutto, torn into strips; and 1 lb. fresh mozzarella, pulled into pieces.
4) Before serving, drizzle with the basil oil and season with salt.