Endive and escarole aren’t going to win any sales awards as top sellers. However, the leafy greens appeal to consumers who have a more discriminating palate. The gourmet cooks in your consumer mix will be thrilled to find the two vegetables in their local produce department. Pair the two with other gourmet cooking items, and you can find endive and escarole giving your bottom line a little lift.
- Endive and escarole offer many of the same health benefits as other leafy greens. Endive is high in folate, which can help prevent neural tube birth defects. Both endive and escarole contain vitamin A, which helps keep eyes and skin healthy and can help prevent oral cavity and lung cancer. Escarole contains potassium, which has been shown to help lower blood pressure.
- The U.S. Food and Drug Administration has approved the following nutrient content descriptors for endive: fat-free, saturated fat-free, very-low-sodium, cholesterol-free, low in calories and high in folate. The U.S. Food and Drug Administration has approved the following nutrient content descriptors for escarole: low in calories and an excellent source of vitamin A
- Cross-merchandise endive and escarole with salad dressing, croutons, salad toppings and other leafy greens.
- Endive and escarole are available for most of the year. Include them in promotions in all seasons.
- Fall: Include endive and escarole in fall soup and stew promotions. They add flavor and texture to soup.
- Winter: Encourage consumers to try endive and escarole as a base for holiday salads. The greens create a new flavor and offer a touch of the gourmet.
- Spring: Include endive and escarole in Easter promotions along with other leafy greens as a base for a springtime holiday salad.
- Summer: Promote endive and escarole in summertime promotions for other greens like collard and mustard greens. Escarole can be boiled and served as a side dish like kale.
- Create promotions that include the whole leafy green category, which will encourage consumers to add more than one green to their salad.
- Endive and escarole look a lot alike, so make sure they are clearly labeled.
- Both endive and escarole need to be kept cool and well-ventilated. Don’t stack more than two deep and keep them away from heat.
- Display endive and escarole near other salad vegetables. Use signs to inform consumer of the differences in taste and use.
- Include preparation tips and recipes on your display.
- Create a gourmet section in your produce department to attract the more advance cooks. Include endive and escarole in the display.
- Endive is a versatile vegetable that works in salads, main dishes or side dishes.
- Endive can be sautéed, baked or stuffed.
- Escarole has a more traditional use in salad. Mix it with other greens to create an attractive, tasty salad base.
- Wrap meat or fish in escarole leaves before cooking them.
- Escarole can be boiled as a side dish like other more traditional greens. Use it as a complement to seafood or meat.
- Add escarole to pasta dishes for a touch of texture and flavor.
In The Backroom
Endive/escarole 10- to 15-lb. cartons, 12 count 22- to 27-lb. cartons, 24 count RPC 6419, 6423, 6425, 6426, 6428
Endive U.S. No. 1 Escarole U.S. No. 1 Not all escarole is graded. Ungraded escarole is called “unclassified.”
Endive/escarole Temperature: 32 F, 0 C Relative humidity: 90-95% Mist: lightly Typical shelf life: 14 to 21 days Cracked ice in or around cases helps maintain freshness. To prevent wilting, keep endive/escarole at its proper temperature and away from drafts. Avoid storing near cooler fans.