Get on the good side of this deliciously bitter green
Best to buy
Endive is available all year round and peaks from November until the end of April.
Cut & clean
Rinse endive in cold water just before using.
Super in salads
Endive adds a fresh characteristic to salads. Try pairing curly endive with radicchio and Greek olives.
Endive is a good source of vitamin A.
Toss endive leaves with sliced pear and blue cheese for a savory salad.
Also indexed as: Belgian Endive, Escarole, French Endive,
Preparation, uses, and tips
Rinse endive in cold water just before using. Toss Belgian endive leaves with sliced pear and crumbled blue cheese. Combine curly
endive, radicchio, and Kalamata olives. Cook
escarole with white beans and chopped
Belgian endive, also called French endive or witloof, is a small, cylindrical head of pale,
tightly packed leaves. Curly endive, sometimes mistakenly called chicory, has lacy,
green-rimmed and curly leaves, with a prickly texture and slightly bitter taste. Escarole has
broad, slightly curved, pale green leaves with a milder flavor than either Belgian or curly
Endive (chopped, raw), 1/2 cup (50g)
Total Fat: 0.05g
*Good source of: Vitamin A (513 IU)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily