from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A variety of endive (Cichorium endivia) having leaves with irregular frilled edges and often used in salads.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A variety of endive, Cichorium endivia, that has frilly leaves
from the GNU version of the Collaborative International Dictionary of English
- n. a variety of endive (Cichorium endivia) often used in salads, having leaves with irregular frilled edges.
from The Century Dictionary and Cyclopedia
- n. Blanched endive: a salad vegetable. Also escarolla.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. variety of endive having leaves with irregular frilled edges
This dish was fairly easy to put together, but washing the escarole is a bit time-consuming - it's quite sandy.
During a recent cooking class, doctors learned how to make dishes such as escarole and bean soup, baked eggplant parmigiana and simmered black sea bass.
In fact the only crops we are growing at Fletcher Salads are whole head leafy salads such as escarole, frisee, endive, radicchio, lollo rossa & red oakleaf etc for the processing, sandwich & foodservice sectors.
Place a handful of outer leaves from four bunches of mixed chicories like escarole, fris é e, radicchio and curly endive in a bowl along with leaves separated from the base of 1 Belgian endive and add some olive oil, salt, pepper, a splash of water and mix.
For her third Slow Food Fast recipe, Ms. Lo prepared seared scallops with braised escarole and lemon.
She paired the escarole with local Peconic Bay scallops, which she calls, "the most local and delicious scallops."
While the escarole finishes cooking, prepare scallops.
Braising escarole, a winter chicory, brings out the green's bittersweet notes and the lemon slices, cooked with pith and all, add what Ms. Lo calls "bite contrast."
She created the dish on Long Island after her neighbor gave her a homegrown head of French escarole.
Butter-slicked escarole and lemon slices provide an ideal counterpoint to the sweet molluscs.
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