from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An Indian plant (Cichorium endivia) cultivated for its crown of crisp succulent leaves used in salads. Also called frisée.
- n. Escarole.
- n. A variety of the common chicory Cichorium intybus cultivated to produce a narrow, pointed, blanched cluster of leaves used in salads. Also called Belgian endive, witloof.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A leafy salad vegetable, Cichorium endivia, which is often confused with chicory.
from the GNU version of the Collaborative International Dictionary of English
- n. A composite herb (Cichorium Endivia). Its finely divided and much curled leaves, when blanched, are used for salad.
from The Century Dictionary and Cyclopedia
- n. A plant, Cichorium Endivia, of the natural order Compositæ, distinguished from the chicory, C. Intybus, by its annual root, much longer unequal pappus, and less bitter taste.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched
- n. variety of endive having leaves with irregular frilled edges
The endive is the perfect vehicle for all sorts of fillings.
And it was in France, dear reader, that I learned to swallow the bitter pill best known as endive-not a life lesson, perhaps, in the strict sense of the term, but a promising turn for a palate. picky than pleasant at the dinner table.
-- The curatives are aperients, such as endive, water cresses, bread and milk, and red pepper.
Lettuce is used oftenest for this purpose, but almost any edible green, such as endive, watercress, etc., makes an excellent garnish.
Of herbs there was a single kind of endive, and two of lettuce -- both bad -- while we can now reckon more than fifty lettuces and endives, all excellent.
Tear bitter greens, such as endive and frisee, into small pieces and mingle them with larger pieces of crisp, sweet romaine.
The office of the First Lady said the menu included 'fruitwood-smoked quail with quince gastrique', 'quinoa risotto', 'thyme-roasted rack of lamb', 'tomato, fennel and eggplant fondue' and a salad course of 'endive', 'baked vermont brie' and 'walnut crostini'.
Ms. Sarofim said, before endive salad and poached chicken were served by French-speaking, white-gloved waiters.
Angelo: goat cheese and beets with walnuts, served on endive leaves
Martin Ramin for The Wall Street Journal, Styling by Anne Cardenas Curly endive, apple and celery root salad with pork belly Curly Endive, Apple and Celery Root Salad With Pork Belly At Flour + Water in San Francisco, chef Thomas McNaughton welcomes autumn with an artful arrangement of frisée and apples set atop a warm celery root purée and crowned with a crunchy wedge of pork belly.
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