Is Escarole Like Romaine Lettuce? A Comprehensive Comparison

When it comes to leafy greens, escarole and romaine lettuce are two vegetables that often find their way into similar dishes, especially salads and soups. While they may look alike and sometimes serve similar culinary purposes, their flavors, textures, and applications are quite different. In this article, we will dive deep into a comprehensive comparison of escarole and romaine lettuce, explore their differences, provide substitutes, and showcase some fantastic recipes for both.

What is Escarole?

Escarole is a leafy green vegetable that belongs to the chicory family, which includes endive and radicchio. It is characterized by its broad, slightly curly leaves that range in color from pale green to dark green, with the outer leaves being more bitter than the inner ones. Escarole is commonly used in Italian cuisine and has a slightly bitter taste, making it a popular choice for soups, sautés, and even raw in salads.

Appearance and Texture of Escarole

• Leaves: Broad, curly, and thick.
• Color: Light green at the tips, turning darker toward the base.
• Texture: Crisp and slightly coarse when raw; tender when cooked.
• Flavor: Bitter, especially when raw. The bitterness softens when cooked.

Escarole’s bitterness and hearty texture make it a great addition to warm dishes, though it can also be used raw in salads for those who enjoy its bold flavor.

You can learn more about escarole’s versatility in this exploring escarole guide.

What is Romaine Lettuce?

Romaine lettuce, also known as cos lettuce, is one of the most popular types of lettuce used in salads. It has long, crisp leaves that make it a great choice for dishes requiring crunch, such as Caesar salads and lettuce wraps. Unlike escarole, romaine lettuce has a mild flavor, which makes it versatile for both raw and lightly cooked dishes.

Appearance and Texture of Romaine Lettuce

• Leaves: Long, narrow, and crisp.
• Color: Bright green, with a pale core in the center.
• Texture: Crisp and firm, perfect for raw dishes.
• Flavor: Mild and slightly sweet.

Romaine is best known for its use in salads, where its crunchy texture and neutral flavor allow it to pair well with a wide variety of toppings and dressings.

Escarole vs. Romaine Lettuce: Key Differences

Although both escarole and romaine lettuce are leafy greens, they are quite different in terms of flavor, texture, and culinary uses. Here’s a closer look at how they compare.

1. Flavor Profile

• Escarole: Bitter and earthy, particularly when raw. Cooking softens the bitterness.
• Romaine: Mild and slightly sweet, maintaining its crisp texture when raw.

2. Texture

• Escarole: The leaves are thicker and coarser, especially at the base.
• Romaine: Long, crisp leaves that are ideal for cold dishes and retain their crunch.

3. Culinary Uses

• Escarole: Often used in cooked dishes, especially soups and sautés. Its bitterness adds depth to hearty recipes.
• Romaine: Primarily used in salads and wraps but can also be grilled for a slightly smoky flavor.

4. Appearance

• Escarole: Broad, curly leaves with a gradient of green shades.
• Romaine: Long, slender leaves that are bright green with a pale center.

Substitutes for Escarole and Romaine Lettuce

There are many instances where you might need a substitute for either escarole or romaine lettuce in a recipe. Here are some alternatives for each, depending on the dish you’re preparing.

You can explore more creative uses for escarole in this article.

Substitutes for Escarole

• Romaine Lettuce: Perfect for raw applications, especially salads, due to its similar crunch but milder flavor.
• Spinach: An excellent substitute in cooked dishes where you need a green that wilts easily.
• Kale: A sturdier green that works well in cooked recipes like soups and sautés.
• Butter Lettuce: Ideal for raw salads, providing a softer, milder alternative to escarole.

Substitutes for Romaine Lettuce

• Iceberg Lettuce: The most common substitute for romaine in salads, providing a similar crisp texture.
• Butter Lettuce: Offers a softer, more tender option for salads.
• Endive: Adds a slight bitterness along with a crisp texture, making it a great alternative in salads.
• Arugula: If you’re looking for a peppery bite, arugula can work well in salads or as a topping.

Extended Recipes Featuring Escarole and Romaine Lettuce

Both escarole and romaine lettuce can be used in a wide variety of dishes. Below, we’ll explore traditional and creative ways to use these greens in your kitchen, from soups to sautés and even grilled dishes.

Classic Escarole Recipes: Embracing the Bitter Flavor

Escarole’s bitterness makes it a perfect match for savory dishes. Here are some classic and creative ways to use escarole in your cooking.

1. Escarole and Sausage Stew

This hearty stew combines the slightly bitter taste of escarole with the savory richness of Italian sausage, creating a comforting dish perfect for colder weather.

• Ingredients:
  • 1 large head of escarole, chopped
  • 1 lb Italian sausage (sweet or hot)
  • 2 cloves garlic, minced
  • 1 can (15 oz) cannellini beans, drained
  • 4 cups chicken or vegetable stock
  • 1 tbsp olive oil
  • Salt and pepper to taste
• Instructions:
  1. Heat olive oil in a large pot and brown the sausage. Remove and slice into rounds.
  2. In the same pot, sauté garlic until fragrant. Add the escarole and cook until wilted.
  3. Return the sausage to the pot, add the beans and stock, and bring to a boil.
  4. Reduce heat and simmer for 20–25 minutes. Season with salt and pepper.
  5. Serve with crusty bread.

2. Escarole, Pine Nut, and Raisin Salad

This Mediterranean-inspired salad combines the bitterness of escarole with the sweetness of raisins and the crunch of toasted pine nuts for a delightful flavor contrast.

• Ingredients:
  • 1 large head of escarole, torn into bite-sized pieces
  • 1/4 cup pine nuts, toasted
  • 1/4 cup golden raisins, soaked in warm water
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, toss the escarole with the toasted pine nuts and drained raisins.
  2. Drizzle with olive oil and red wine vinegar, and toss to coat.
  3. Sprinkle with grated Parmesan and season with salt and pepper.
  4. Serve as a starter or side dish.

3. Sautéed Escarole with Anchovy and Capers

For a quick and flavorful side dish, escarole is sautéed with anchovies and capers, balancing its bitterness with salty, briny flavors.

• Ingredients:
  • 1 head of escarole, chopped
  • 3 anchovy fillets, chopped
  • 2 tbsp capers, drained
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Red pepper flakes (optional)
  • Lemon juice, for serving
• Instructions:
  1. Heat olive oil in a skillet over medium heat. Add the garlic and anchovies, cooking until the garlic is fragrant and the anchovies dissolve.
  2. Add the chopped escarole and cook until wilted, about 5 minutes.
  3. Stir in the capers and red pepper flakes (if using).
  4. Finish with a squeeze of fresh lemon juice before serving.

More Romaine Lettuce Recipes: Beyond the Salad Bowl

While romaine lettuce is often relegated to salads, its sturdy texture and mild flavor make it suitable for a range of dishes, including grilling and even soup.

1. Grilled Romaine with Balsamic Glaze

Grilling romaine lettuce adds a smoky flavor and transforms its texture, making it a standout dish. Paired with a tangy balsamic glaze and Parmesan, this dish is perfect as a side or appetizer.

• Ingredients:
  • 2 romaine hearts, halved lengthwise
  • 2 tbsp olive oil
  • 1/4 cup balsamic glaze
  • 1/4 cup shaved Parmesan cheese
  • Salt and pepper to taste
• Instructions:
  1. Preheat a grill or grill pan over medium heat.
  2. Brush the romaine hearts with olive oil and season with salt and pepper.
  3. Grill the romaine, cut side down, for 2–3 minutes until slightly charred.
  4. Drizzle with balsamic glaze and top with shaved Parmesan before serving.

2. Romaine Lettuce Taco Wraps

For a healthier, low-carb alternative to tortillas, romaine leaves can be used as wraps for your favorite taco fillings.

• Ingredients:
  • 1 head of romaine lettuce, leaves separated
  • 1 lb ground beef or turkey
  • 1 tbsp taco seasoning
  • 1/2 cup diced tomatoes
  • 1/4 cup shredded cheddar cheese
  • Sour cream and salsa, for serving
• Instructions:
  1. Cook the ground meat with taco seasoning in a skillet until browned.
  2. Spoon the meat mixture into individual romaine leaves.
  3. Top with diced tomatoes, shredded cheese, and sour cream or salsa.
  4. Serve as a low-carb taco option.

3. Romaine Lettuce Soup

Romaine lettuce can be used in soups, adding a mild flavor and light texture. This simple soup is refreshing yet comforting, especially in warmer months.

• Ingredients:
  • 1 head of romaine lettuce, chopped
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh herbs (optional)
• Instructions:
  1. Heat olive oil in a pot over medium heat. Sauté the onion and garlic until soft.
  2. Add the chopped romaine and cook for 3–4 minutes until wilted.
  3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Blend the soup with an immersion blender until smooth. Season with salt and pepper.
  5. Garnish with fresh herbs if desired, and serve warm.

Mixed Escarole and Romaine Salad: A Perfect Balance of Bitter and Mild Flavors

For those who can’t choose between escarole and romaine lettuce, combining the two in a salad offers the best of both worlds. The result is a dish with a balance of bitterness from the escarole and crisp, mild flavor from the romaine.

Escarole and Romaine Salad with Lemon and Pecorino

This simple salad pairs the sharpness of escarole with the mild crispness of romaine, all brought together by a tangy lemon dressing and nutty Pecorino cheese.

• Ingredients:
  • 1/2 head escarole, chopped
  • 1/2 head romaine lettuce, chopped
  • 1/4 cup shaved Pecorino Romano cheese
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, toss the chopped escarole and romaine together.
  2. Drizzle with olive oil and lemon juice, and toss to coat.
  3. Sprinkle with shaved Pecorino and season with salt and pepper.
  4. Serve as a refreshing side dish or a light main course.

Advanced Culinary Techniques with Escarole and Romaine

For more experienced cooks, there are several advanced ways to incorporate escarole and romaine lettuce into your dishes, from making pesto to creating unique risottos.

1. Escarole Pesto

While basil is the traditional choice for pesto, escarole’s bitterness adds a unique twist. Use this pesto on pasta, grilled vegetables, or as a spread.

• Ingredients:
  • 2 cups chopped escarole
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 cup olive oil
  • Salt and pepper to taste
• Instructions:
  1. Combine the escarole, pine nuts, Parmesan, and garlic in a food processor.
  2. Pulse until finely chopped.
  3. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency.
  4. Season with salt and pepper to taste.

2. Romaine Lettuce Risotto

For a creative take on risotto, try adding chopped romaine lettuce at the end of cooking for a fresh, green finish.

• Ingredients:
  • 1/2 head romaine lettuce, chopped
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 4 cups vegetable broth
  • 1 small onion, diced
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
• Instructions:
  1. Sauté the onion in butter until softened.
  2. Add the Arborio rice and cook for 2–3 minutes, stirring to coat the grains in butter.
  3. Pour in the white wine and cook until absorbed.
  4. Gradually add the broth, one ladle at a time, stirring constantly until the rice is tender.
  5. Stir in the chopped romaine and Parmesan cheese, cooking just until the lettuce is wilted.

Conclusion: Choosing Between Escarole and Romaine Lettuce

Whether you choose escarole or romaine lettuce depends largely on the dish you’re preparing and the flavors you want to highlight. Escarole’s bitterness makes it a great addition to cooked dishes like soups, stews, and sautés, while romaine’s crispness and mild flavor make it ideal for salads and wraps. Both greens have their unique qualities, and with the right preparation, they can shine in a variety of dishes.