This installment of the Clean Plates series features raw escarole, a member of the chicory family and technically a kind of endive that’s traditionally been cooked in soups and sautés. This intense, lacy lettuce can have large, bitter, dark green outer leaves and more delicate, smaller inner yellow shoots. The vegetable is a rich source of iron, potassium, vitamins A and K, magnesium and calcium.
We spoke with charming Top Chef star, cookbook author, and restaurateur Antonia Lofaso, whose popular Black Market Liquor Bar draws raves from Los Angeles diners. Her latest release, The Busy Mom’s Cookbook, has 100 quick, delicious and healthful recipes. She dished about her passion for raw escarole and the simple Italian cooking of her youth, her upcoming television show and how her parents still don’t trust her in the kitchen.
Want more? Read the entire interview and get the recipe for chef Antonia’s raw Escarole Salad by clicking here.