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.
Source: wiktionary
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.
Source: wiktionary
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.
Source: wiktionary
Like chicory and Belgian endive, escarole’s bitterness is its attraction. Look for broad heads of escarole with dark green leaves.
Source: wiktionary
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