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 makes for an excellent starter to a Spanish dish such as our paella recipe.
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
For the salad: