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(Also called French Endive or witloof - white leaf) Belgian Endive (pronounced EN-dyv; AHN-deev; ahn-DEEV) is one of three main varieties of endive; a cousin of chicory. A native of Europe (Belgium) and western Asia, Belgian Endive is also grown in the United States. Using a technique known as blanching, Belgian Endive is grown in complete darkness to avoid green color and an overly bitter flavor. The final product is a slender, tightly packed head of pale, yellow leaves that produce a mild bitter flavor. Narrow in width and small in length (approx. 6 inches), Belgian Endive should be protected from light when stored refrigerated. Often served as an addition to salads, Belgian Endive may also be baked, braised or fried.
Seasonality: Available September - May. Peak season November - April.
Selection & Storage: Belgian Endive is hand-selected for excellent quality. Choose crisp heads, with creamy white leaves approximately 4-6 inches in size. The tips should be yellow-green in color. Refrigerate wrapped in paper towel inside a plastic bag for about a day.
Display: With a wide variety of salad greens, create a display with radicchio, escarole or even the ever-popular iceberg lettuce.
Serving: Rinse with cold water. Tear into bite-sized pieces if adding to a salad or cut root ends off, remove any wilted leaves and keep whole for cooking.
Try this recipe: Melissa's Pear, Arugula and Endive Salad with Candied Walnuts
Find Out More at melissa's.com
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