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Escarole Meaning: Definition, Examples, and Translations

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escarole

[ˌɛskəˈroʊl ]

Definition

Context #1 | Noun

culinary use

Escarole is a leafy green vegetable that belongs to the chicory family. It has broad, curly leaves and a slightly bitter taste, which makes it a popular choice for salads and soups. The leaves are typically harvested when they are young and tender.

Synonyms

chicory, cichorium endivia.

Examples of usage

  • I added escarole to my salad for a bit of bitterness.
  • The soup was enhanced by the addition of sautéed escarole.
  • She prefers escarole over romaine for its unique flavor.

Translations

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Origin of 'escarole'

The word 'escarole' comes from the French term 'escarole', which is derived from the Latin 'cichorium', referring to the plant genus that includes chicory and endive. The cultivation of escarole dates back to ancient times, with origins in the Mediterranean region. This leafy green has been a part of European culinary traditions for centuries, prized for its rich flavor and nutritional value. Traditionally used in Mediterranean diets, escarole was introduced to various cuisines and has grown in popularity in contemporary cooking, where it is appreciated for its versatility in salads, sautéed dishes, and soups. The plant itself thrives in cooler temperatures, which allows for a longer harvest season, making it a staple in many seasonal dishes.

Word Frequency Rank

Ranking #38,464, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.