Recipes Escarole Salad Be the first to rate & review! Unlike most other lettuces, escarole and radicchio are hearty enough to chop ahead of time. Tom Valenti uses only tender, inner escarole leaves for this salad, reserving the tougher outer leaves for soups. Terrific Green Salads By Tom Valenti Tom Valenti Instagram A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar and Kitchen in Morristown, New Jersey. Known for his mastery of French and Italian cuisines at Ouest and Le Cirque, Valenti's illustrious culinary career has spanned more than four decades. Food & Wine's Editorial Guidelines Updated on December 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Yield: 10 Ingredients 1/4 cup red wine vinegar 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 garlic clove, minced Pinch of sugar 1/2 cup extra-virgin olive oil Salt and freshly ground pepper 3 heads of escarole (about 3 pounds), tender inner leaves only, coarsely chopped 1 head of radicchio (about 1 pound), coarsely chopped 1 fennel bulb, cored and thinly shaved Directions In a large bowl, whisk the vinegar with the thyme, oregano, garlic and sugar. Whisk in the oil and season with salt and pepper. Add the escarole, radicchio and fennel and toss well. Serve right away. Make Ahead The dressing can be refrigerated for up to 2 days. Rate it Print