Origin of escaroleFrench from Medieval Latin escariola from Classical Latin escarius, pertaining to food from esca, food: see esculent
A variety of endive (Cichorium endivia var. latifolia) having relatively broad, mildly bitter leaves.
Origin of escaroleFrench 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.
(usually uncountable, plural escaroles)
- A subspecies or variety of endive, Cichorium endivia subsp. crispum, that has frilly leaves.
- A few of the allowed vegetables are: alfalfa sprouts, daikon, mushrooms, arugula, endive, parsley, bok choy, escarole, peppers, celery, fennel, radicchio, chicory, jicama, radishes, chives, lettuce, romaine lettuce, and cucumber.
- Order the fresh escarole and cannellini beans sautéed with garlic in extra virgin olive oil, and for dinner feast on the Gnocchi Gorgonzola, potato dumplings tossed with sun-dried tomatoes and spinach in a creamy Gorgonzola cheese sauce.