Sunday, November 16

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I had a large head of escarole that I need to use. Its lovely to look at but a bit on the bitter side served raw. My friend, Lora, gave a recipe that incorporated escarole and that she thought was excellent. She got the recipe from Blue Moon Community Farm, her CSA farm from last year.
Escarole Celeriac Dressing
1 celeriac, peeled and chopped
3 cloves garlic, chopped
1-2 medium leeks, washed well and sliced
2 or more portabello mushrooms, chopped
3 T. olive oil
Saute above ingredients until tender.
1 head escarole, blanched, drained and chopped
1/2 t. salt
Pepper to taste
2 eggs, beaten
4-5 cups bread cubes
Mix all and bake for 40 minutes at 375 degrees.
I baked the dressing in a 9 x 13" pan and put chicken breasts on top of the dressing to bake at the same time. Rub a little olive oil or butter on them and season.
Next time I would add about 1 teaspoon poultry seasoning or sage and thyme to the dressing. It turned out very well. Arthur said it was delicious. And voila the escarole is all gone!

Comments

bookworks said…
I made this dish again. This time I didn't bother to blanch the escarole but just rough chopped it and added it to the other ingredients. I covered the pan with aluminum foil for the first half of the baking and then uncovered it to brown a bit and finish cooking. I also added 1 teaspoon of poultry seasoning. It turned out again to be an excellent way to use escarole.
November 8, 2009 at 12:53 AM
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