Definition

Noun 1. A variety of broad-leaved endive (Cichorium endivia): A type of leafy green vegetable, specifically a cultivar of endive, characterized by its broad, slightly bitter leaves with frilled, irregular edges. It is often used in salads.

Usage Notes

• "Chicory escarole" is a compound noun that functions as a single term for a specific vegetable. It is typically used in culinary, agricultural, and grocery contexts.
• It is often referred to simply as "escarole".
• It is distinct from curly endive (which has more finely divided, frizzy leaves) and from Belgian endive (which is a compact, pale head).

Examples

• "The recipe calls for chicory escarole to add a pleasant bitterness to the salad."
• "At the market, I bought a head of chicory escarole for soup."
• "Chicory escarole is more robust than lettuce and holds up well when cooked."

Advanced Usage

• Culinary Preparation: It can be used both raw in salads and cooked in soups, stews, or sautéed as a green.
  • Example: "She wilted the chicory escarole with garlic and white beans."

Variants and Related Words

• Escarole (n): The more common, shortened name for this vegetable.
• Endive (n): The broader category of leafy greens to which chicory escarole belongs. Note that in different regions, the terms "endive" and "chicory" can cause confusion.
• Broad-leaved endive (n): A descriptive synonym.

Synonyms

• Escarole
• Broad-leaved endive

Related Phrases/Idioms

• (No common idioms or phrasal verbs are specifically associated with this term, as it is a concrete noun for a food item.)

Noun

1. variety of endive having leaves with irregular frilled edges