1. A leafy green vegetable with broad, slightly curled leaves, related to endive and chicory; used in salads and cooked dishes.
Usage: Also called Batavian endive or scarole.; Common in Mediterranean and Italian cuisine.

Examples

• She tossed fresh escarole with olive oil and garlic for a simple side dish.
• The salad combined escarole, radicchio, and crispy bacon.
• Escarole is often sautéed with beans in Italian cooking.
• You can find escarole at most farmers' markets during fall and winter.
• The slightly bitter taste of escarole pairs well with lemon vinaigrette.