Get The Most Out of Your Escarole and Frisee from Backyard Eats
Harvesting Escarole and Frisee
When It’s Ready
- The harvest process for escarole and frisee is similar to head lettuce
- Pick individual leaves from mature plants as desired, or wait until a full head develops for a single harvest
- Late May – mid-June
When It’s Too Late
- Unharvested plants will eventually bolt and go to seed
How To
- Snap off or cut individual leaves
- Harvest the entire plant by cutting at the base of the rosette near the soil level
Growing Escarole and Frisee
Escarole and frisee are leafy green vegetables that has a slightly bitter flavor and a crunchy texture. They can be eaten raw in salads or sautéed and served as a side dish. When cooked, the bitterness mellows out slightly.
Storing Escarole and Frisee
Fresh Storage: Refrigerate, tightly wrapped in a plastic bag, for up to five days.
Cooking With Escarole and Frisee
- Escarole and White Bean Soup – Sauté garlic and onions, add broth, escarole, and white beans. Simmer until tender.
- Frisée Salad with Bacon and Poached Egg – Toss frisée with warm bacon vinaigrette, crispy bacon, and a poached egg.
- Escarole and Sausage Pasta – Cook sausage with garlic and red pepper, add escarole, and toss with pasta and Parmesan.
- Frisée and Apple Salad – Mix frisée with apple slices, walnuts, blue cheese, and cider vinaigrette.
- Escarole and Lemon Risotto – Stir chopped escarole and lemon zest into risotto, finish with Parmesan.
- Frisée and Roasted Beet Salad – Combine roasted beets, frisée, goat cheese, and candied pecans with balsamic vinaigrette.
- Escarole and Chickpea Stew – Sauté onions, tomatoes, add escarole, chickpeas, and seasonings. Simmer until tender.
- Warm Frisée and Mushroom Salad – Sauté mushrooms with garlic and thyme, toss with frisée and mustard vinaigrette.
- Escarole and Bean Crostini – Top toasted baguette slices with sautéed escarole, cannellini beans, and Parmesan.
- Frisée and Citrus Salad – Toss frisée with segmented citrus, pomegranate seeds, and almonds, dress with citrus vinaigrette.
