• General
• Selection & Storage
• Preparation & Serving
• Nutrition Information

Rinse leaves under cold water just before preparing your recipe and shake/blot dry.

Endive is mostly used in salads - providing texture, beautifully shaped leaves and a little ‘bite’. If you find the taste a bit sharp, mix endive with other salad leaves for a tasty, attractive mixed green salad.

Serving ideas:

• French, garlic and cheese dressings complement endive’s flavour.
• Escarole is excellent when sautéed with seafood, it adds texture and flavour when tossed with pasta and can be boiled in soups.
• Create a nest of curly endive and top with goat’s cheese, halved grapes and walnuts. Dress with olive oil and lemon juice.
• Steam the endive with some apple wedges. Drizzle with oil and lemon juice; season with fine sea salt and cinnamon.
• Serve pan-fried salmon on a bed of dressed, curly endive for a great colour and taste combination.
• Try the “Landes” salad, a bed of endive garnished with raw cured ham, gizzards, duck breast and foie gras, quickly pan-seared and cut into strips. Dress with oil and white wine vinegar.
• Warm endive salads are a deliciously different way to serve salad leaves. Wilt the endive in a saucepan; add vinegar, onion, pepper, salt and crispy bacon bits.
• Bacon is famously added to endive salad in many forms. Top endive with strips of bacon, croutons and boiled egg or dress with a hot bacon dressing.
• Another great combination is a shrimp and endive salad.