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A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory. This member of the chicory family has broad outer leaves with a crinkled shape. The leaves provide a slightly bitter taste, yet not as bitter as Belgian or curly endive. As the outer leaves are removed, the inner leaves display a paler green coloring with more white and a taste less bitter than the outer leaves. Escarole is popular as a salad green, eaten raw with mayonnaise or a vinaigrette dressing. When cooked, the greens are often served as a vegetable steamed or braised, and can be added to soups for flavoring in the later stages of soup making.
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Batavian endive or escarole |
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Batavian Endive term - Related Content |
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| Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian endive.
Curly endive has larger, ripple-edged or ragged ... |
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| A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste. It is commonly served as a salad green. ... |
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| Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head. The ... |
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