Salad

Honey and mustard flavor a sweet-tart vinaigrette that balances the bitter notes in the greens. 

TERRENCE ANTONIO JAMES, CHICAGO TRIBUNE

Gingerbread was invited to every open house. Eggnog was the toast of the town. Escarole, endive, radicchio? Shut-ins of the crisper bin. No wonder they’re bitter.

And misunderstood. Most greens celebrate spring, summer or fall. In winter, escarole is ready to roll. Radicchio too: the darker the days, the brighter the leaves; the colder the weather, the sweeter the crop.

So invite a bunch. Curly frisee, creamy endive, unruly escarole and tender radicchio can be braised mellow. Or simply torn and tossed. The fresh flavor and crisp crunch offer a welcome respite from the heavy lifting of beef Wellington. The bitter bite can be balm to the sugar-shocked. And the leaves, even when sharpened with mustard and sweetened with honey, are sturdy enough to linger all night long.

Plus, they need no time to prep.

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