escarole


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es·ca·role

 (ĕs′kə-rōl′)
n.
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.]

escarole

(ˈɛskərəʊl)
n
(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]

es•ca•role

(ˈɛs kəˌroʊl)

n.
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]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.escarole - variety of endive having leaves with irregular frilled edges
salad green, salad greens - greens suitable for eating uncooked as in salads
Belgian endive, French endive, witloof - young broad-leaved endive plant deprived of light to form a narrow whitish head
Cichorium endivia, endive, witloof - widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched
References in periodicals archive ?
If you're looking for that extra crunch, you can opt for romaine, iceberg, frisee, radicchio, escarole and the like.
Greens like dandelion, endive, escarole and watercress are good choices.
Bitter, pungent, and detoxifying, they include dandelion greens, purslane, ramps, sorrel, lamb's quarters, chickweed, chicory, shepherd's purse, escarole, fiddleheads, wild prickly lettuce, mache, nettles, frisee, sour grass, and onion grass.
Though all endive are types of chicory, there are two main types derived from the root of chicory: curly endive (Cichorium endivia var crispum), also called frisee, and broad-leaved endive (Cichorium endivia var latifolia), commonly known as escarole. This type of endive is grown twice--once as chicory--and a second time when the chicory roots are induced to grow in cold storage.
In terms of vegetable selection, Coleman found that dandelion, escarole, leeks, mizuna, mustard greens, parsley, sorrel, tatsoi, and turnip greens all met the chilling-resistant criterion in his area in Maine.
The following species were analyzed: green leaf lettuce varieties "Milena" (LM) and "Vanda" (LV) and iceberg lettuce (IL) (Lactuca sativa L.), common chicory (CC) (Cichorium intybus), escarole (ES) (Cichorium endivia), collard greens (CG) (Brassica oleracea L.), and parsley (PA) (Petroselinum crispum).
California-based produce company Pete's Living Greens flaunted the newest additions to its line of living produce, Endive and Escarole, which debut in the brand's popular Living Strips format.
Big Salad With Grains Time: 10 minutes Yield: 1 serving Ingredients: 2 cups sturdy salad greens, such as romaine, iceberg, escarole or kale 1/2 cup cooked grains, like quinoa, farro, bulgur wheat or barley 1 cup roasted vegetables, like potatoes, sweet potatoes or winter squash 1/4 cup thinly sliced raw vegetables, like bell peppers, celery, carrots, fennel, mushrooms, onions, radishes, snap or snow peas, summer squash or tomatoes 1/4 cup salad dressing, like yogurt, tahini or a vinaigrette, plus more to taste 1/2 avocado, thinly sliced 1 hard-boiled egg, peeled and halved 2 teaspoons snipped chives, plus more to taste 2 teaspoons sliced or chopped nuts, like almonds, walnuts, pecans or hazelnuts, plus more to taste Whole-grain bread, for serving Preparation: 1.
The more crispy ones include iceberg lettuce, romaine, butterhead lettuce, escarole and radicchio while the slightly loose and bitter ones include rocket leaves, frisee, watercress and spinach.
He thinks it is barbaric, that I'm barbaric, due to the apparent joy I display, the insecticidal gleam in my eye from the scissoring of slugs by flashlight, their fat tiger-striped bodies snipped cleanly in two, draped doubly across my escarole beneath a springtime moon.
Lutein Helps Preserve "Crystallized Intelligence." A pigment found in leafy greens (spinach, kale, escarole), cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), and egg yolk maybe key in preserving "crystallized intelligence"--using learned knowledge and experience--(different from "fluid intelligence"--solving new problems, using logic in new situations, and identifying patterns).