Escarole

Escarole ( *Cichorium endivia var. crispum* ) is a leafy green vegetable belonging to the chicory family, characterized by its broad, pale green, slightly bitter leaves. It's a type of endive, often mistaken for lettuce, but its texture is slightly coarser and its flavor more pronounced, offering a pleasant bitterness that mellows upon cooking. Commonly used in salads, soups, stews, and braised dishes, escarole is a nutritional powerhouse, rich in vitamins A, C, and K, along with fiber and antioxidants. It offers a versatile ingredient for various culinary applications.

Escarole meaning with examples

• The chef started the salad by tossing escarole with a light vinaigrette and some crisp croutons, highlighting the freshness and slight bitterness of the leaves.
• Grandma's famous Italian wedding soup features a hearty broth with small meatballs and tender escarole, a perfect comfort food for a chilly day.
• I decided to try a new recipe: braised escarole with garlic and olive oil, a simple yet flavorful side dish that complemented the roasted chicken perfectly.
• At the farmers market, I found beautiful heads of escarole to incorporate into a spring harvest salad with fresh berries and goat cheese.
• The farmer mentioned that escarole thrives in cooler weather; a good reason to grow escarole in my home garden in the late spring and early fall.