The Clean Plates Special: Escarole with Top Chef’s Antonia Lofaso

That's the way the escaroles

This installment of the Clean Plates series features raw escarole, a member of the chicory family and technically a kind of endive that’s traditionally been cooked in soups and sautés. This intense, lacy lettuce can have large, bitter, dark green outer leaves and more delicate, smaller inner yellow shoots. The vegetable is a rich source of iron, potassium, vitamins A and K, magnesium and calcium.

We spoke with charming Top Chef star, cookbook author, and restaurateur Antonia Lofaso, whose popular Black Market Liquor Bar draws raves from Los Angeles diners. Her latest release, The Busy Mom’s Cookbook, has 100 quick, delicious and healthful recipes. She dished about her passion for raw escarole and the simple Italian cooking of her youth, her upcoming television show and how her parents still don’t trust her in the kitchen.

Want more? Read the entire interview and get the recipe for chef Antonia’s raw Escarole Salad by clicking here.

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The Clean Plates Special: Kale with Chef John Marsh
The Clean Plates Special: Mustard Greens with Chef Daniel Angerer and Restaurateur Adam Eskin

The Clean Plates Special: Organic, Short-Grain Brown Rice with Chef Kuniko Yagi

The Clean Plates Special: Quinoa with Chef Ray Gracia

Image courtesy of SummerTomato.

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  1. Pingback: The Clean Plates Special: Acting Sqirlly | Clean Plates National

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