Almonds adds nutty richness and texture that complements escarole's softer or earthier side.
escarole
+ Add to WorkbenchAbout this ingredient
A broad-leafed, mildly bitter chicory with sturdy, slightly crumpled leaves — less intense than radicchio, more substantial than friseé. Excellent in soups and…
33 pairings
Editorial
Flavor profile
Escarole (Cichorium endivia var. latifolium) is a broadleaf endive with the characteristic chicory bitterness from sesquiterpene lactones, in a more moderate concentration than radicchio or Belgian endive. The outer green leaves are more bitter; the inner pale-yellow heart is milder and more tender — the difference is significant enough to treat them as separate ingredients in composed preparations. The most beloved Italian application is zuppa di scarola e fagioli (escarole and white bean soup) — the chicory's bitterness provides the essential flavor contrast to the creamy beans and rich pork stock. Escarole braised with garlic, olive oil, raisins, and pine nuts (insalata di scarola in the Neapolitan tradition) is one of the most satisfying simple vegetable preparations in Italian cooking, exploiting the bitter-sweet contrast. In salads, escarole holds dressing better than delicate greens and provides a substantial crunch and mild bitter note alongside richer components like bacon, eggs, and anchovy dressing.
Pairings
Flavor relationships
Pairs well with
almonds
anchovies
beans
beef
butter
cheese, fontina
cheese, gruyère
cheese, mozzarella
cheese, parmesan
cheese, roquefort
chile peppers, dried red
cream
cumin
fish
garlic
hazelnuts
lemon
olive oil
olives, black
onions
paprika, sweet
parsley
pepper, black
pepper, white
pork
poultry
red pepper flakes
salt, kosher
shallots
soups
stock, chicken
tomatoes
vinegar, red or white wine
almonds
Almonds adds nutty richness and texture that complements escarole's softer or earthier side.
anchovies
Anchovies brings briny savory depth that contrasts with escarole's vegetal or creamy qualities, making the pairing feel more complete.
beans
Beans adds earthy body and protein, pairing well with escarole's savory notes in stews, dips, and salads.
beef
Beef adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
butter
Butter adds richness and helps carry escarole's flavor, giving the pairing a smoother texture and a more rounded finish.
cheese, fontina
Cheese, Fontina adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
cheese, gruyère
Cheese, Gruyère adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
cheese, mozzarella
Cheese, Mozzarella adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
cheese, parmesan
Cheese, Parmesan adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
cheese, roquefort
Cheese, Roquefort adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
chile peppers, dried red
Chile Peppers, Dried Red brings heat that wakes up escarole's milder flavors and adds contrast without needing to change the whole dish.
cream
Cream adds richness and helps carry escarole's flavor, giving the pairing a smoother texture and a more rounded finish.
cumin
Cumin adds warm spice complexity that plays against escarole's natural base notes and pushes the pairing toward deeper, more layered dishes.
fish
Fish brings briny savory depth that contrasts with escarole's vegetal or creamy qualities, making the pairing feel more complete.
garlic
Garlic supplies an allium backbone that deepens escarole's savory side and gives the pairing a more complete cooked flavor.
hazelnuts
Hazelnuts adds nutty richness and texture that complements escarole's softer or earthier side.
lemon
Lemon brings acidity and aromatic brightness that cuts through escarole's richer or earthier notes, making the pairing feel cleaner and more lifted.
olive oil
Olive Oil adds richness and helps carry escarole's flavor, giving the pairing a smoother texture and a more rounded finish.
olives, black
Olives, Black complements escarole by adding contrast, depth, or texture without overwhelming the ingredient's main character.
onions
Onions supplies an allium backbone that deepens escarole's savory side and gives the pairing a more complete cooked flavor.
paprika, sweet
Paprika, Sweet adds warm spice complexity that plays against escarole's natural base notes and pushes the pairing toward deeper, more layered dishes.
parsley
Parsley adds herbal lift and aromatic contrast, keeping escarole from tasting too heavy, flat, or one-dimensional.
pepper, black
Pepper, Black sharpens and seasons escarole, making its natural flavor clearer while adding a simple savory finish.
pepper, white
Pepper, White sharpens and seasons escarole, making its natural flavor clearer while adding a simple savory finish.
pork
Pork adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
poultry
Poultry adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
red pepper flakes
Red Pepper Flakes brings heat that wakes up escarole's milder flavors and adds contrast without needing to change the whole dish.
salt, kosher
Salt, Kosher sharpens and seasons escarole, making its natural flavor clearer while adding a simple savory finish.
shallots
Shallots supplies an allium backbone that deepens escarole's savory side and gives the pairing a more complete cooked flavor.
soups
Soups adds liquid seasoning and savory depth that helps escarole integrate into a fuller dish rather than sitting there like a garnish with ambition.
stock, chicken
Stock, Chicken adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
tomatoes
Tomatoes brings acidity and fruitiness that balance escarole's richer, earthy, or bitter qualities.
vinegar, red or white wine
Vinegar, Red Or White Wine adds sharp acidity that balances escarole's richness or bitterness and makes the pairing more vivid in dressings, sauces, and braises.
Anchovies brings briny savory depth that contrasts with escarole's vegetal or creamy qualities, making the pairing feel more complete.
Beans adds earthy body and protein, pairing well with escarole's savory notes in stews, dips, and salads.
Beef adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
butter
Butter adds richness and helps carry escarole's flavor, giving the pairing a smoother texture and a more rounded finish.
Cheese, Fontina adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
Cheese, Gruyère adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
Cheese, Mozzarella adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
Cheese, Parmesan adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
Cheese, Roquefort adds salt, fat, and savory depth that give escarole more structure and make the combination feel fuller.
chile peppers, dried red
Chile Peppers, Dried Red brings heat that wakes up escarole's milder flavors and adds contrast without needing to change the whole dish.
cream
Cream adds richness and helps carry escarole's flavor, giving the pairing a smoother texture and a more rounded finish.
Cumin adds warm spice complexity that plays against escarole's natural base notes and pushes the pairing toward deeper, more layered dishes.
Fish brings briny savory depth that contrasts with escarole's vegetal or creamy qualities, making the pairing feel more complete.
Garlic supplies an allium backbone that deepens escarole's savory side and gives the pairing a more complete cooked flavor.
Hazelnuts adds nutty richness and texture that complements escarole's softer or earthier side.
lemon
Lemon brings acidity and aromatic brightness that cuts through escarole's richer or earthier notes, making the pairing feel cleaner and more lifted.
Olive Oil adds richness and helps carry escarole's flavor, giving the pairing a smoother texture and a more rounded finish.
olives, black
Olives, Black complements escarole by adding contrast, depth, or texture without overwhelming the ingredient's main character.
Onions supplies an allium backbone that deepens escarole's savory side and gives the pairing a more complete cooked flavor.
paprika, sweet
Paprika, Sweet adds warm spice complexity that plays against escarole's natural base notes and pushes the pairing toward deeper, more layered dishes.
Parsley adds herbal lift and aromatic contrast, keeping escarole from tasting too heavy, flat, or one-dimensional.
Pepper, Black sharpens and seasons escarole, making its natural flavor clearer while adding a simple savory finish.
Pepper, White sharpens and seasons escarole, making its natural flavor clearer while adding a simple savory finish.
Pork adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
poultry
Poultry adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
red pepper flakes
Red Pepper Flakes brings heat that wakes up escarole's milder flavors and adds contrast without needing to change the whole dish.
Salt, Kosher sharpens and seasons escarole, making its natural flavor clearer while adding a simple savory finish.
Shallots supplies an allium backbone that deepens escarole's savory side and gives the pairing a more complete cooked flavor.
soups
Soups adds liquid seasoning and savory depth that helps escarole integrate into a fuller dish rather than sitting there like a garnish with ambition.
stock, chicken
Stock, Chicken adds savory richness and browned depth that gives escarole more weight and turns it into a heartier dish.
Tomatoes brings acidity and fruitiness that balance escarole's richer, earthy, or bitter qualities.
vinegar, red or white wine
Vinegar, Red Or White Wine adds sharp acidity that balances escarole's richness or bitterness and makes the pairing more vivid in dressings, sauces, and braises.