ESCAROLE Meaning and
Definition
-
Escarole is a noun that refers to a type of leafy green vegetable belonging to the chicory family, also known as broadleaf endive. It is a variety of chicory with wide, slightly bitter, and curly leaves. Escarole is often cultivated for its crisp, bitter, and robust flavor, which adds a distinctive taste to various culinary preparations.
The leaves of escarole are commonly portrayed as dark green with light-colored veins, and they have a slightly bitter taste that may be reminiscent of radicchio or endive. The bitterness often makes escarole a desirable ingredient for recipes that require balancing flavors or adding complexity. Despite the slight bitterness, escarole is known for its versatility in cooking.
This leafy green vegetable is frequently used as a raw ingredient in salads, where its crunchy texture and slight bitterness can add a refreshing contrast to other salad components. Escarole also behaves well when cooked, as it becomes tender and sweeter when sautéed, braised, or added to soups and stews. In Italian cuisine, it is a key component of traditional dishes such as escarole and beans, where it is cooked with white beans, garlic, and various seasonings.
Overall, escarole is a versatile leafy green vegetable that provides a slightly bitter taste and a unique texture to a wide range of culinary preparations.
Common Misspellings for ESCAROLE
Etymology of ESCAROLE
The word "escarole" has its etymology rooted in French. It is derived from the Old French word "escariole", which was a type of leafy vegetable. The Old French term, in turn, comes from the Late Latin word "escariola", which meant "salad". This Latin term was a diminutive form of "scario", meaning "dish for mixing". Thus, the word "escarole" originated from the idea of a specific type of salad or leafy vegetable.
