High in folic acid, fibre and vitamins, escarole can be eaten raw or gently cooked.
Salad of the month
This member of the chicory clan which is grown widely throughout Europe, has broad, crinkly outer leaves which are slightly bitter in taste. Peel back these outer layers and lighter, crunchy blanched green and yellow leaves are revealed, which are also softer in taste with a sweet and slightly nutty flavour. Flavour is also matched with goodness, since escarole is also high in folic acid, fibre plus vitamins A and K.