escarole

American  

[es-kuh-rohl] / ˈɛs kəˌroʊl /

noun

1. a broad-leaved form of Cichorium endivia, used in salads.

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escarole British  

/ ˈɛskərəʊl /

noun

1. a variety of endive with broad leaves, used in salads

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Etymology

Origin of escarole

1895–1900; < French < Italian scar ( i ) ola < Late Latin ēscāriola chicory, equivalent to Latin ēscāri ( us ) fit for eating ( Latin ēsc ( a ) food + -ārius -ary ) + -ola -ole ¹

Compare meaning

How does escarole compare to similar and commonly confused words? Explore the most common comparisons:

• escarole vs. endive

Example Sentences

The key to this greens-packed soup recipe is its base: a broth made from the stems of greens — kale, escarole, broccoli — plus spinach.

From Los Angeles Times • May 25, 2026

When she bought other, lesser-known vegetables at the supermarket — the book also features burdock, celery root, escarole, turnips and 18 more — the checkers wouldn’t know the codes.

From Seattle Times • Feb. 9, 2024

Any combination of bitter greens, such as frisée, endive, radicchio, escarole or arugula, works well in this recipe.

From Washington Times • Dec. 22, 2023

“Dark green, leafy, and assertively bitter, escarole is an Italian favorite, appearing often in soups, as a companion to beans, or as a side dish,” “The Book of Greens” states.

From Washington Post • Mar. 21, 2022

Imported or domestic endive, chicory, escarole and Romaine or lettuce must be washed, made crisp in cold water, and dried in a bag on the ice.

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Greenbaum, Florence Kreisler