Ingredient

Baby leaf escaroles

The Delicate Bitter Greens

Baby leaf escaroles are small, tender greens with a slightly bitter taste. They have a loose and frilly texture, similar to lettuce. The leaves are a vibrant green color and can range in size from small to medium. When eaten raw, they provide a refreshing crunch and a slightly peppery flavor. They are often used in salads, sandwiches, and as a garnish for various dishes.

Garden vegetables and primary derivatives thereof› Leafy vegetables› Baby leaf crops (including brassica species) and similar-

Slightly bitter with a delicate peppery flavor.

Origins and history

Escarole is a type of chicory that is native to the Mediterranean region. It has been cultivated for centuries and is widely used in Italian and French cuisines. Baby leaf escaroles are harvested when they are young and tender, making them perfect for salads and other raw preparations. They are also used in soups, stews, and sautés. Escarole is known for its slightly bitter taste, which adds complexity to dishes.

Nutritional information

Baby leaf escaroles are low in calories and fat, and they are a good source of vitamins A and K. They also contain fiber and antioxidants, which are beneficial for overall health.

Allergens

There are no known allergens associated with baby leaf escaroles.

How to select

When selecting baby leaf escaroles, look for leaves that are fresh, crisp, and vibrant green in color. Avoid leaves that are wilted, yellowed, or have brown spots. The leaves should be tender and not too tough. If possible, choose baby leaf escaroles that are organic or grown without the use of pesticides.

Storage recommendations

To store baby leaf escaroles, remove any damaged or wilted leaves and place them in a plastic bag or airtight container. Store them in the refrigerator for up to a week. Avoid washing them until you are ready to use them, as excess moisture can cause them to spoil faster.

How to produce

Baby leaf escaroles can be grown in a home garden or in containers. They require full sun or partial shade and well-drained soil. Start by planting the seeds or seedlings in the desired location. Water them regularly and provide them with enough space to grow. Harvest the leaves when they are young and tender, usually within a few weeks of planting.

Preparation tips

To prepare baby leaf escaroles, rinse them under cold water to remove any dirt or debris. Pat them dry with a clean towel or use a salad spinner. Baby leaf escaroles are often used raw in salads, sandwiches, and wraps. They can also be sautéed or wilted in soups, stews, and pasta dishes. Their slightly bitter flavor pairs well with ingredients like citrus, cheese, nuts, and vinaigrettes.

Substitutions

Baby spinach or arugula can be used as substitutes for baby leaf escaroles. They have a similar delicate texture and slightly bitter taste. If you prefer a milder flavor, you can also use lettuce or mixed salad greens.

Culinary uses

Baby leaf escaroles are commonly used in salads, sandwiches, wraps, and as a garnish for various dishes. They add a refreshing crunch and a slightly bitter flavor to dishes. They are often paired with ingredients like citrus, cheese, nuts, and vinaigrettes. In Italian cuisine, they are used in soups, stews, and sautés.

Availability

Baby leaf escaroles are commonly available in Mediterranean countries, such as Italy, France, and Spain. They are also cultivated in other parts of Europe and North America.