Is Escarole Lettuce? Unveiling the Verdant Truth
Escarole is not a true lettuce, though it’s often mistaken for one. Instead, it’s a type of chicory closely related to endive, sharing a similarly slightly bitter taste and crisp texture.
Understanding Escarole’s Identity
Escarole frequently finds itself lumped together with lettuces due to its leafy appearance and common use in salads. However, a closer look reveals that escarole belongs to a different botanical family, leading to subtle but important differences in taste, texture, and culinary applications. Exploring these distinctions helps us appreciate escarole’s unique character and unlock its full potential in the kitchen.
Escarole vs. Lettuce: A Key Distinction
The key difference lies in their botanical classification. Lettuce (Lactuca sativa) belongs to the lettuce genus, while escarole (Cichorium endivia) is part of the chicory genus. This difference impacts their composition and overall characteristics.
- Botanical Family: Lettuce belongs to the Asteraceae family and Lactuca genus; Escarole also belongs to the Asteraceae family, but the Cichorium genus.
- Taste Profile: Lettuce generally offers a mild and often sweet flavor. Escarole has a distinctly bitter taste, especially in the outer leaves, which mellows upon cooking.
- Texture: Lettuce can range from crisp and crunchy to soft and buttery. Escarole is generally crisp and slightly tougher than most lettuces.
- Leaf Appearance: Lettuce leaves vary greatly in shape, color, and texture, depending on the variety. Escarole leaves are broader, slightly ruffled, and have a coarser texture.
Culinary Uses of Escarole
Escarole’s robust flavor and texture make it a versatile ingredient in a wide range of dishes, going beyond simple salads.
- Salads: While it can be eaten raw, escarole’s bitterness benefits from pairing with sweeter ingredients like fruits, nuts, or a honey-based dressing.
- Soups: Escarole wilts beautifully in soups, adding a slightly bitter and earthy note. It pairs especially well with white beans, sausage, and chicken broth.
- Sautéed or Braised: Cooking escarole mellows its bitterness, making it a delicious side dish sautéed with garlic, olive oil, and red pepper flakes. Braising it further softens the leaves and enhances its flavor.
- Grilled: Grilling escarole imparts a smoky char that complements its bitterness and adds depth of flavor.
Nutritional Benefits of Escarole
Escarole is a nutritional powerhouse, packed with vitamins, minerals, and fiber.
- Vitamins: Rich in Vitamin A, Vitamin K, and Vitamin C.
- Minerals: Contains significant amounts of folate, potassium, and calcium.
- Fiber: A good source of dietary fiber, promoting digestive health.
- Antioxidants: Contains antioxidants that help protect against cell damage.
Table summarizing the nutritional information per 1-cup serving (shredded):
| Nutrient | Amount |
|---|---|
| Calories | 8 |
| Fiber | 1.1 grams |
| Vitamin A | 44% DV |
| Vitamin K | 66% DV |
| Vitamin C | 15% DV |
| Folate | 17% DV |
| Potassium | 5% DV |
(DV = Daily Value)
Selecting and Storing Escarole
Choosing the right head of escarole and storing it properly will ensure the best flavor and texture.
- Selection: Look for heads of escarole with bright green, crisp leaves. Avoid heads that are wilted, yellowing, or have brown spots.
- Storage: Store unwashed escarole in a plastic bag in the refrigerator. It will keep for up to 5 days. Wash it just before using.
Preparing Escarole: Reducing Bitterness
While some enjoy escarole’s inherent bitterness, there are ways to mitigate it if desired.
- Soaking: Soaking escarole leaves in cold water for 15-30 minutes before using can help reduce bitterness.
- Blanching: Briefly blanching escarole in boiling water can also lessen its bitter flavor.
- Pairing: Combining escarole with sweet, salty, or acidic ingredients can balance its bitterness.
- Cooking: Cooking methods like sautéing, braising, or grilling mellow escarole’s bitterness.
Frequently Asked Questions About Escarole
Is escarole healthier than lettuce?
Yes, in general, escarole is considered more nutrient-dense than many common lettuce varieties. It boasts higher levels of vitamins A, K, and folate, as well as fiber, making it a more nutritionally beneficial choice.
Can I eat escarole raw?
Yes, you can eat escarole raw. However, due to its naturally bitter flavor, it’s often best enjoyed in salads with other ingredients that complement its taste, like fruits, cheeses, or sweet vinaigrettes. Soaking it in cold water beforehand can help to reduce some of the bitterness.
What does escarole taste like?
Escarole has a distinctly bitter and slightly earthy flavor. The inner, lighter leaves tend to be milder, while the outer, darker green leaves are more bitter. Its taste is often described as more assertive than common lettuces.
How do I clean escarole properly?
To clean escarole, separate the leaves and wash them thoroughly under cold running water, paying attention to remove any dirt or debris trapped between the leaves. A salad spinner can be used to remove excess water after washing.
Can I freeze escarole?
Freezing raw escarole is not recommended, as it will become limp and lose its texture upon thawing. However, you can freeze cooked escarole in dishes like soup or stew.
Is escarole the same as endive?
While both escarole and endive are chicories, they are different varieties. Escarole has broader, slightly ruffled leaves, while endive has narrower, curled leaves. Endive tends to be more bitter than escarole.
What are some good substitutes for escarole?
If you can’t find escarole, good substitutes include curly endive (frisée), radicchio, or even a robust lettuce like romaine. However, note that each substitute will have a slightly different flavor and texture.
How can I store leftover cooked escarole?
Store leftover cooked escarole in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Is escarole good for weight loss?
Escarole is a low-calorie and high-fiber food, making it a good addition to a weight-loss diet. The fiber helps promote feelings of fullness, which can aid in controlling appetite.
Does escarole have any allergens?
Escarole is generally considered a low-allergen food. However, individuals with sensitivities to other members of the Asteraceae family (like ragweed or chrysanthemums) may experience cross-reactivity.
How do I know when escarole is cooked through?
When cooking escarole, it’s done when the leaves have wilted and softened. Overcooking can make it mushy, so aim for a tender but still slightly firm texture.
Can I grow escarole at home?
Yes, you can grow escarole at home. It prefers cool weather and well-drained soil. Start seeds indoors a few weeks before the last frost or direct sow in the garden in late summer for a fall harvest.