My first encounter with a salad similar to this one was at West Village restaurant, Via Carota. I was surprised by the simplicity of it all, yet how flavorful and bright it managed to be. Escarole typically starts popping up at the farmers market in early summer. Aside from white bean and escarole soup, this hearty green typically does not get much of a shining role. For those of you not familiar with this vegetable, escarole is slightly bitter and substantial and looks like lettuce with curly leaves. The dense quality makes it a fantastic addition to soups and stews. In the summer months, when hearty and hot soups are a mere memory, escarole can serve as the leading component in fortifying and filling entrée-sized salads.