Endive
In the 19th Century, the endive was created
inadvertently in Europe by two Belgians: a farmer and a
botanist.
In Flemish, it is called «witloof» which means «white
leaf». It is also known as Belgian chicory.
Endive cultivation is quite complex because it requires a
complicated root-forcing process. Today, we are lucky that it is
also cultivated in Quebec.
The endive is 12 to 20 centimetres long and its diameter varies from 3 to 5 centimetres. The crunchy white leaves become yellow at the tip and have a slightly bitter taste.
There is a variety of red endive which is a hybrid of the white endive and radicchio. The Red endive is sweeter than the white. The red endive tends to lose its colour when cooked.
 Salmon Tartare in Endive Barquettes |
 Tuna Tartare Canapés |
 Strawberry-Cantaloupe Tartar on Endive Leaves |
|
- Choose firm endives that are shiny and plump without spots or brown leaves.
- It is not necessary to wash the endive in water. If necessary, take off damaged leaves or wash leaves with a damp cloth.
- Cut and season endives just before use to prevent browning from contact with air.
- To remove any trace of bitterness, discard the small white inner core at the base of the vegetable.
- Eat endives raw or cooked.
- Raw endives are excellent in salads. Endive leaves can be used as recipients for stuffing and served as hors d’oeuvres.
- The endive is often used in salads with cooked beets, potatoes and chive sprinkled with vinaigrette or mayonnaise.
- Endives can be fried, steamed or braised. They take 30 to 45 minutes to braise in the oven.
- To braise Belgian-style, stuff with cheese, wrap with a slice
of ham and coat with creamy milk sauce.
Endives are available year-round in our METRO supermarket.
Very low in energy, the endive is an excellent source of folic acid and potassium. It also contains vitamin C, riboflavin and copper.
Wrapped in a damp cloth or plastic bag, endives can be stored for five to seven days in the refrigerator. They cannot be frozen.