Thayer in the Kitchen

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 v...