Cooking with San Francisco Cooking School: Escarole Salad with Concord Grapes

When the weather cools down, I’m naturally drawn to comfort foods: braised meats, roasted potatoes, creamy soups and saucy pastas. Let’s face it, this stuff is rich and when you’re planning dinner around an indulgent fall dish, be it a blockbuster holiday or a quiet dinner at home, a crisp salad, especially this escarole salad with concord grapes, is exactly what you need to balance things out.I’ve taken a liking to escarole these past years. Cooked or raw, I think its peppery bite is less bitter than the taunting radicchio or endive, but a heck of a lot more interesting than greens like romaine or bibb lettuce. So let’s start there: a head of escarole. Cut out the core and break the leaves into bite-sized pieces. Do not skip the dip in the salad spinner. Washing and drying lettuces is critical. The cold bath perks up leaves that may be slightly less than perfect, and the drying part ensures that no water is left behind. Wet lettuce doesn’t take well to oil-based dressings so spin those leaves until no moisture remains.[tasty-recipe id="1562"]