Skip to Content

Escarole Salad With Endive and Radicchio 

A favorite leafy green from cooked preparations, escarole, takes center stage in this refreshingly crunchy salad that co-stars endive and radicchio.

escarole salad

Escarole salad with endive and radicchio.

This recipe is part of Appetito contributor Chiara Montalto Giannini's series on food and drink to make during the bridge between spring and winter. For this Escarole Salad with Endive and Radicchio, she mixes three different kinds of leaves to create a healthy dish that also serves as a template for whatever leafy greens you happen to have on hand.

The other recipes in the series are: Peperonata | Radicchio Risotto |
Orange and Pomegranate Non-Alcoholic Spritz

Escarole is a winter staple in our house. 

Nothing is better on a cold night than a bowl of escarole and beans; it’s such a quick, easy and nutritious meal. And I’ll often make my grandmother’s escarole with breadcrumbs and cheese, that in some semolina bread with a little provolone is what I call my panino paradiso. An escarole sandwich. 

In fact, I even have my grandmother’s “escarole pan,” yes, a designated pan in which the aforementioned escarole with breadcrumbs was always made. It’s the pan her brother used while deployed in World War 2, how it became “the escarole pan” is a story I don’t know, but I don’t like to mess with tradition, so I still use it. 

While I love cooked escarole, these days, we use it in a much healthier way — as a salad green. The fact that it is so readily available during the winter months into early spring makes eating healthier that much easier. 

This is how I make a simple escarole salad, but feel free to use escarole as the base in your favorite salad. 

Escarole Salad With Endive and Radicchio

Escarole Salad With Endive and Radicchio

0 from 0 votes
Recipe by Chiara Montalto Giannini


Prep time


Cooking time




  • For the Salad
  • 1/2 head 1/2 escarole, washed, dried and chopped finely

  • 1 1 endive, chopped finely

  • 1/2 1/2 radicchio chopped finely

  • Parmigiano Reggiano

  • Toasted almonds (optional)

  • For the Dressing
  • Olive oil

  • White wine vinegar

  • Splash lemon juice

  • Salt and pepper


  • Wash and chop all vegetables
  • Place in salad bowl.
  • In a small cup, place olive oil, (I use about 1/4 cup eyeballed)
  • Add vinegar, lemon juice, salt and pepper
  • Stir vigorously
  • Dress salad
  • Top with shaved Parmigiano Reggiano and nuts, if using

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Join Deborah Dal Fovo in the Food Mecca of Emilia-Romagna

Appetito's contributor, Chef & Cooking Instructor Deborah Dal Fovo, will be leading a food-focused tour of Emilia-Romagna.

April 12, 2024

Talking San Sabino with Angie Rito and Scott Tacinelli

The chefs behind West Village hit Don Angie discuss their brand-new follow-up, the seafood-centric San Sabino, and much more in this Appetito interview.

April 11, 2024

Postcards from Parma: Sheltering with Fish Soup in Livorno

On a tempestuous roadtrip, our contributor from Parma seeks shelter from a storm over a bowl of Tuscan fish soup in the port city of Livorno.

April 10, 2024

How to Make a Dirty Martini Pizza

Gelso & Grand’s “The Dirty Aly” is a clever twist on the dirty martini flavor profile in pizza form. Here’s how to make it at home.

April 9, 2024
See all posts