| |
escarole = Batavian endive = Batavia = scarole Notes: Escarole has sturdy leaves and a slightly bitter flavor. Young escarole leaves are tender enough to add to salads, otherwise escarole is best cooked as a side dish or used in soups.
Commonly referred to as "greens", salad greens include arugula, asparagus chicory, Batavian endive, bibb lettuce, celtuce lettuce, crisphead lettuce, lamb's lettuce, oak leaf lettuce, red leaf lettuce, chicory, corn salad, curly endive, escarole, ...
Escarole is a variety of chicory with refreshingly bitter, broad, bright green leaves. Also known as Batavian endive, it is used raw in salads or is cooked by steaming or braising.
See recipes featuring Escarole ...
A broad-leafed, pale green, mild-flavored endive. Most often eaten raw in salads, escarole can be briefly cooked and used in soups; also known as Batavian endive.
Escarole:
See Endive.
 See also: Endive, Butter, Chicory, Water, Escarole
  
|
RSS
