escarole

1. (Canada, US) A subspecies or variety of broad-leaved endive (Cichorium endivia subsp. endivia, syn. Cichorium endivia var. latifolium), which is eaten as a vegetable.Examples: "Endive, or Chicory—This, for salad, takes the same place in winter that lettuce occupies in summer and when well grown is equally valuable. There are two very distinct varieties; [...] The other sort is the "Escarole" of the French, and is sweet in flavor, with a wider and flatter leaf, which comes earlier in the season but does not usually form so close a head, although it is preferable in flavor. [...] Sow twice, early in July and the first week in August. The broad leaf, (which is the Escarole,) for the first crop, and some White Curled for the second crop."; "Paul's greatest pleasure was the cultivation of various salads. He owned four large beds in which he grew romaines, lettuces, escaroles, and almost all the known species of these edible leaves."; "Escarole is a form of endive with the Latin name Cichorium endivia var. latifolia. There are several forms of a variety called var. crispum with wide heads and crisped leaves. One of these called "fringed" has a head so deep it is almost self-blanching. These escaroles are delicious as salads and also when chopped and cooked."CanadaUSuncountableusually