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| Belgian endive is prized for its bitter flavor and unique shape. The long, elegant, and nearly pearlescent leaves seem custom made for stuffing with tasty fillings or making up a dramatic part of a composed salad. Their bitter flavor cuts through creamy or rich flavors, but they can also be braised or grilled to achieve a mellower taste. Endive bulbs should feel firm and they don't need to be washed. Just give the outside leaves a quick wipe with a damp kitchen towel. |
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| Recipes to try: |
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Endive and Roquefort Spirals with Creamy Walnut Vinaigrette |
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Roasted Peppers with Grilled Endive: Peperoni Arrosti con Belga |
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Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction |
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Skewered Lamb with Rioja Red Wine Vinaigrette and Endive Salad with Blue Cheese, Serrano Ham and Pears |
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