Food & Drink I love escarole because it resembles lettuce with that Romaine crunch. And it possesses the pleasant bitterness of kale and radicchio. By eating escarole, you know that you’re doing something good for your body. Scientifically known as Cichorium endivia var. latifolium, escarole is a leafy green vegetable that belongs to the chicory family. It’s not lettuce. It’s more closely related to endive and radicchio. Escarole is believed to be native to Sicily and the Mediterranean region. The plant was widely grown in England from at least the 1500s. Today, escarole is predominantly grown in France, Italy, the Netherlands, Spain and the United States. In the U.S., California, Arizona and Florida are its main growing regions. Italian cuisine celebrates escarole. It’s a key ingredient in my favourite Italian soup called ‘Minestra Maritata’ or wedding soup. Italian egg drop soup called ‘Stracciatella’ also calls for escarole. Escarole is super nutritious, high in vitamins A and K and contains significant amounts of calcium, potassium and iron. Rich in folate, dietary fibre and antioxidants such as flavonoids and lutein, escarole is the ideal addition to any salad. In this Harvest Moon Escarole Salad, the leafy green is served raw. Its pleasant bitterness makes it a great partner to other ingredients, nicely offsetting saltiness, tanginess and sweetness. I created the Harvest Moon Escarole Salad to honour this versatile vegetable and showcase an ideal representation of fall flavours. The peppery and bitter flavour of escarole, along with its crunchy texture, is beautifully offset by the sweetness of the grilled peaches, the saltiness of the blue cheese and the creaminess of the avocado. Toasted walnuts complement the escarole’s pleasant bitterness while adding toasty notes and extra crunch. To tie these predominant flavours and textures together, I opted for a lean and clean dressing that introduces a missing taste sensation – acidity. The simple yet nutritious apple cider and olive oil dressing acts as a bridge, harmonizing all of the ingredients. Beyond its impressive flavour profile, this salad offers significant health benefits. The inclusion of avocado and Saint Agur blue cheese introduces healthy fats, which play a crucial role in moderating our body’s glycemic response. While the grilled peaches contribute natural sugars, the fats from the avocado and cheese help to slow down their digestion and absorption. This combination effectively lowers the overall glycemic index of the meal, preventing rapid spikes in blood sugar levels. Additionally, the fibre from the escarole and walnuts further aids in digestion, promoting a more gradual release of glucose into the bloodstream. As a result, Harvest Moon Escarole Salad will not only satisfy your taste buds, it will also help to maintain and stabilize your energy level. by Shari McIntyre For more information on wine and food, go to Ketopaleosharimac.com Harvest Moon Escarole Salad 46 | www.snowbirds.org
RkJQdWJsaXNoZXIy MzMzNzMx