December 12, 2008, Newsletter Issue #146: How to reduce bitterness of leafy vegetables
Tip of the Week
To make Escarole salad more palatable, take a large bowl with icy water, soak the whole leaves for half an hour, and brush the water off.
To dress Escarole salad, cut lemon slices into small pieces together with the rind, sprinkle with sugar or pourable sweetener, set aside for a couple of minutes. Add olive oil, spices, and salt.
To make salad, tear Escarole leaves into smaller pieces comparing with how you tear lettuce leaves, add 1/2 julienned green apple with skin, and/or semicircles of kiwis (peeled), cubes of pineapples, or halves of cherry tomatoes.
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