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A variety of endive (Cichorium endivia var. latifolia) having relatively broad, mildly bitter leaves.
[French, from Old French scariole, from Late Latin ēscāriola, chicory, from Latin ēscārius, of food, from ēsca, food, from edere, ēs-, to eat; see ed- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
(Cookery) US and Canadian a variety of endive with broad leaves, used in salads
[C20: French from Italian scar(i)ola, from Latin esca food]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
a broad-leaved form of Cichorium endivia, used in salads. Compare endive (def. 1).
[1895–1900; < French < Italian scar(i)ola < Late Latin ēscāriola chicory < Latin ēscāri(us) fit for eating (ēsc(a) food]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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|Noun||1.||escarole - variety of endive having leaves with irregular frilled edges|
Belgian endive, French endive, witloof - young broad-leaved endive plant deprived of light to form a narrow whitish head
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