Escarole is a variety of endive whose leaves are broader, paler and less bitter than other members of the endive family. In taste -- but not color -- it is almost indistinguishable from radicchio.
Benefits: Just like the radish, salad turnips are rich in Vitamin C, folic acid, and potassium as well as low in calories and high in dietary fiber. Turnip greens are highly nutritious, even more so than the roots. They are high in antioxidants like vitamin A, vitamin C, vitamin K, carotenoids xanthins and lutein. Top greens are also an excellent source of the B-complex group of vitamins. The greens are also rich in important minerals like calcium, copper, iron and manganese.
Storage Tips: The leaves cause moisture loss during storage, so it is best to remove tops and store the root and greens separately in the refrigerator.
Preparation and Cooking: Enjoy salad turnips as you would radishes in fresh salads and relishes. Salad turnips can also be thinly sliced and sauteed, or pickled with other vegetables. I also like to cook turnips and mash them with garlic, butter and salt.