Escarole Salad With Endive and Radicchio

Ingredients

• 1/2 headescarole, washed, dried and finely chopped
• 1endive, finely chopped
• 1/2radicchio, finely chopped
• to tasteParmigiano Reggiano
• to taste, optionaltoasted almonds
• about 60 ml (1/4 cup)olive oil
• to tastewhite wine vinegar
• a splashlemon juice
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the vegetables

   Wash and finely chop the escarole, endive and radicchio.

2. 2

   Combine the greens

   Put the chopped vegetables in a salad bowl.

3. 3

   Measure the oil

   Pour about 60 ml olive oil into a small cup.

4. 4

   Season the dressing

   Add white wine vinegar, a splash of lemon juice, salt and pepper.

5. 5

   Mix the dressing

   Stir the dressing vigorously.

6. 6

   Dress the salad

   Pour the dressing over the salad.

7. 7

   Finish and serve

   Top with shaved Parmigiano Reggiano and toasted almonds, if using.

What is escarole salad?

Escarole salad is a dish of leafy chicories, a family of greens known for their pleasantly bitter edge. Escarole, endive and radicchio are often used in Italian cooking, and here they make a crisp, colourful mix.

The simple oil-and-vinegar dressing softens the greens without hiding their flavour. Cheese and optional almonds bring a salty, nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 182 calories, 9g protein, 8g carbs, 16g fat.

Olive oil is the main source of fat and calories, while the greens contribute most of the fibre and some carbohydrates. Parmigiano Reggiano provides protein and additional fat; almonds add more of both if included. Pair a serving with a source of protein and a filling carbohydrate, such as beans and bread, to make a more substantial plate.

Choosing and preparing the greens

Escarole: Wash the leaves carefully and dry them well so the dressing clings rather than becoming diluted.

Endive and radicchio: Finely chopping these gives each forkful a balance of crisp texture and bitter flavour.

Mixing the dressing

Oil first: The recipe uses about 60 ml olive oil, measured by eye, as the dressing’s base.

Acid and seasoning: Add the vinegar and lemon gradually, then stir vigorously to combine with the oil. The quantities are not specified, so adjust them to suit the amount of greens and your taste.

Getting the texture right

Dry leaves: Thoroughly dried greens stay crisp and take on the dressing more evenly.

Last-minute dressing: Toss the salad shortly before serving to preserve the leaves’ crunch. Shave the cheese over the top so it stays distinct rather than disappearing into the greens.

Balancing bitter flavours

Bitter greens: Escarole, endive and radicchio give the salad its defining sharpness. Lemon and vinegar add brightness, while olive oil rounds out the flavour.

Savoury finish: Parmigiano Reggiano adds saltiness and depth, and toasted almonds are an optional source of extra crunch.

What to serve with it

This salad works as a fresh starter or a side alongside roasted vegetables, beans, fish or chicken. Its crisp, tangy character also pairs well with richer mains.

Serve it soon after dressing, with extra shaved cheese at the table if desired.

Recipe notes & tips

• Dry the leaves thoroughly after washing to help the dressing cling.
• Chop the greens finely for a more even mix of flavours and textures.
• Start with a little vinegar and lemon, then adjust the dressing to taste.
• Stir the oil and seasonings vigorously just before dressing the salad.
• Shave the Parmigiano Reggiano over the salad shortly before serving.
• Toast the almonds before adding them for a crisp finish.

Variations

• Add pear: Thin slices bring a sweet contrast to the bitter greens.
• Use walnuts: Swap the almonds for toasted walnuts for a different crunch.
• Add mustard: Stir a little Dijon mustard into the dressing for extra tang.
• Include orange: Add orange segments for a juicy, citrusy accent.
• Make it more filling: Serve with cooked white beans for a heartier salad.

Common mistakes to avoid

• Wet leaves: Excess water dilutes the dressing; dry the greens well before chopping.
• Too much acidity: A heavy pour can overwhelm the greens; add vinegar and lemon gradually.
• Flat dressing: Oil and seasoning can separate; stir vigorously just before pouring.
• Dressing too early: The leaves lose their crispness; dress the salad shortly before serving.
• Large pieces: Uneven chopping makes the greens harder to eat together; chop them finely.

How to store

Store undressed greens in an airtight container in the fridge and keep the dressing separately; use within 2 days for the best texture. Once dressed, the salad is best eaten straight away, as the leaves will soften.

Frequently asked questions