Escarole

Also known as Batavian endive, broad-leafed endive or escarole endive, this member of the chicory family is served as a salad green. It has crisp, broad, crinkled leaves, with a bitter lettuce flavour, although not as bitter as its close relation, frisée (curly endive).

Escarole is most commonly used in salads with other leaves and a well-flavoured dressing such as Roquefort to counteract any bitterness. Older, tougher leaves may be cooked as a side dish or added to soups.