From ‘VEGETABLES from Amaranth to Zucchini’ by Elizabeth Schneider
The raw and the cooked in an unusual textural play that incorporates all parts of the endive. The dark, chewy leaf tips are cut thin; sautéed with garlic, rosemary, and lemon zest; and then strewn over the pale, raw crunchy hearts, which have been drizzled with mustard-lemon-thyme dressing.
1 large or 2 smaller heads escarole (to total 1½ to 2 pounds)
1 lemon, well scrubbed
½ tablespoon Dijon mustard
1 teaspoon minced fresh thyme
5 tablespoons olive oil
Salt and pepper
½ tablespoon minced garlic
1 teaspoon minced fresh rosemary leaves
Optional: 2 small navel oranges, peeled, sectioned, and diced
With large knife, cut darker ruffly escarole leaf tips into very thin strips, leaving only the paler heart(s). Rinse the strips and spin-dry. Carefully cut the heart into 8 equal pieces, or quarter each heart if using smaller heads. Gently wash, keeping leaves joined. Pat dry, then set 2 pieces on each salad plate.
Grate zest from lemon; reserve. Halve lemon and squeeze enough juice to measure 1½ tablespoons. In cup, combine mustard, lemon juice, and thyme. Whisk in 3 tablespoons oil. Season. Spoon over hearts.
Heat remaining 2 tablespoons oil in wide skillet over high heat. Add garlic and toss until slightly colored. Add leaf strips, lemon zest, and rosemary. Toss until leaves just begin to wilt.
Immediately distribute hot escarole strips over hearts. Grind over pepper. Distribute optional oranges all over. Serve at once.
Serves 4