escarole U.S.
(ˈɛskərəʊl)
Also escarolle.
[a. Fr., f. It. scariola, scarola chicory, endive, f. late L. escariola, scariola.]
A variety of endive with broad, frilled leaves, used in salads. Cf. scariole.
| [1877 E. S. Dallas Kettner's Bk. of Table 171 The broad-leaved or Batavian endive, always known in France as the escarole.] 1897 H. A. Dreer Open-Air Vegetables xxiv. 122 Broad-leaved Batavian Endive is sometimes called Escarolle. 1937 M. Hillis Orchids on your Budget vi. 103 A mixed green salad bowl with lettuce, chicory, escarole, watercress, celery, shredded cabbage, diced carrots, tomatoes and cucumbers. 1971 Daily Colonist (Victoria, B.C.) 23 Jan. 2/3, I love greens..and..dandelion greens, escarole and endive. 1979 Arizona Daily Star 1 Apr. (Parade Suppl.) 10/1 Check your market—or your own garden—for sharp young mustard greens, tender spinach leaves, long celery-shaped Chinese cabbage, tangy escarole (or endive), chewy chicory. |