1 giant head

Escarole hits a happy medium between radicchio and lettuce. It packs more pleasant bitterness than lettuce, but less than radicchio. It is beautiful raw in salads dressed with an acidic vinaigrette and it is stunning cooked in a soup or lightly sautéed. The broad, ruffled leaves are hearty enough to stand up to cooking without going mushy or imparting too much of their own flavor to a dish.