escarole
UK[ˈeskərəʊl]US[ˈeskəroʊl]
n
a variety of endive with broad, slightly curly, pale green leaves that are less bitter than other endives, often used in salads.
Etymology
the word 'escarole' entered english in the late 19th century, borrowed directly from the french 'scarole'. the french term itself originates from the italian 'scariola', a variant of 'scariola lattuga', meaning 'lettuce from escara'. this traces back to the late latin 'escarīola', a diminutive form of 'esca', meaning 'food' or 'victuals'. the latin 'esca' derives from the proto-italic ed-skā, built on the root ed- ('to eat'), which is also the source of the latin 'edere' ('to eat') and is a widespread proto-indo-european root (h₁ed-). thus, the journey of 'escarole' is from a general concept of 'food' in ancient times to a specific, edible leafy vegetable in modern usage.
Analysis
this word is a loanword adopted as a single unit into english. it does not contain productive morphemes from the perspective of modern english word formation.
Examples
the salad was made with fresh escarole and a light vinaigrette.
she prefers the milder flavor of escarole to curly endive.
you can braise escarole with garlic and olive oil for a warm side dish.