Simply Recipes / Elise Bauer
The question here might not be what is endive, but what are endives?
However, the best-known endive, Belgian endive, is not a true endive.
Theyre crisp, juicy, and succulent with a hint of sweetness.
Simply Recipes / Elise Bauer
The bitter flavor is generally mild to non-existent in the yellow types; magenta have more of an edge.
Heres an admittedly baffling bit of business: Belgian endives areactuallynot endives.
They are technically a punch in of radicchio.
Two heads of Belgian endive: magenta on the top, and the more common pale on the bottom. They are not usually sold with the root.Simply Recipes / Elise Bauer
For purposes of clarity, were just calling it Belgian endive here.
How to choose Belgian endive:You want heads that feel dense and firm.
The leaves should be closed and have a strong grip on each other.
Simply Recipes / Elise Bauer
Avoid anything thats fuzzy, looks dry and wilted, or has brown or slimy spots.
Where to buy Belgian endive:Look for them at your local farmers markets, of course.
These are a year-round thing in grocery storesshipped from California and other faraway places (mainly Belgium).
A bowl of curly endive, ready for salad.Simply Recipes / Alison Bickel
Ways to use Belgian endive:Cut the leaves into segments and toss them with salad.
Their rigid boat-shaped leaves also make them popular for lightly stuffing and serving as crudites.
These leaves are, for chicories, delicate, and best showcased raw in salads.
You may also see curly escarole called by its French name, frisee.
