Escarole, the chicory that takes a backseat to Belgian endive, has a mild flavor yet holds up great in a salad. Here it’s tossed with piquillo peppers, orange juice, and olive oil and topped with toasts for a Spanish-inspired side salad.
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
For the salad:
It's Halloween party season, which means candy corn, punch bowls with floating eyeballs, lots of pumpkins...