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Ingredient

Escarole

Escarole

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A.K.A

常见的菊苣,宽阔的菊苣或巴达维安

它是什么?

Escarole, a member of the chicory family, has wide, succulent stems and leaves that look more crumpled than curly. Like other chicories, it has a bitter flavor, though somewhat less so than curly endive. Though it can be eaten raw in salads, its hearty leaves benefit from cooking and is delicious with bacon, sausage, and added to white bean soups.

Kitchen math:

1 medium head = 9 to 10 cups coarsely chopped

没有吗?

Frisée在沙拉中提供了类似的质地和苦味。对于烹饪而言,卷曲endive是一种更好的替代品,因为它也有充满热的丰盛叶子。

How to choose:

Avoid escarole with especially thick or tough looking outer leaves.

How to prep:

Remove any blemished outer leaves and remove the core. Escarole can be quite sandy, so wash it well in a few changes of water. If cooking, you can leave water clinging to the leaves; otherwise dry them well in a salad spinner.

How to store:

将其存放在冰箱中的酥脆抽屉中,并在几天之内使用。

Cross Reference

curly endive

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