Escarole looks similar to lettuce, but is actually a slightly bitter green in the chicory family. A variety of endive, escarole tastes similar to radicchio but looks completely different. High in folic acid, fiber, and vitamins A and K, escarole can be eaten raw or gently cooked.
Store wrapped in plastic in the vegetable crisper of your refrigerator. Escarole will keep for a few days, but is best eaten fresh.
Wash using a salad spinner, and dry thoroughly for salads. Try tossing a few escarole leaves into a mild salad, serving lightly cooked with lemon and garlic, or stir chopped escarole into soup.