A leafy green vegetable similar to endive, with broad slightly curled leaves, commonly used in salads and cooking.
From French 'escarole,' derived from Italian 'scarola,' which comes from Latin 'escaria' (food). The vegetable traveled from Mediterranean regions into French and English cuisine.
Escarole looks like lettuce's fancy Italian cousin—and it's actually hardier and more nutritious, which is why Mediterranean grandmothers have always preferred it!
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