Winter CSA harvests start this week and I’m hoping at least one of the things we’ll have is escarole. Here it is two ways: in a soup, and as a fresh salad.
For the salad I use the inner, blanched leaves and crispy sweet ribs, dressed with just olive oil, lemon and salt. The soup is a great spot for the outer greens, and this one also has white beans, butternut squash, leeks and parsnip from the farm.
Cully Neighborhood Farm 