lackeys like to carefully pick away all but the most tender
inner leaves. This is a great way to keep overzealous but
undertalented helpers busy, though, really, a simple trim
of the toughest green leaves will do.
- Radicchio resembles a small head of red cabbage. It’s got
an intensely bitter flavor that can be quite powerful in
salads, though it also has an underlying sweetness that
cuts through. Its sweetness can be amplified by grilling it
or roasting it in a hot oven to caramelize it. One of my
favorite salads is cold grilled radicchio with herbs and a
simple vinaigrette.
- Escarole, or broad-leaf endive, vaguely resembles a
larger version of curly endive and has a similarly faintly
bitter flavor. As with curly endive, the tender pale green or
yellow leaves are best. The heartier deep green leaves
should be discarded.
