Endive

Belgian Endive

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

These innocent little stalks contradict everything I’ve said about the making of salads. They are white in color (blanched) because they have been grown without light. They are cut into the salad bowl and not torn. Allow about 8 stalks for 6 servings. At the moment of serving, slice the stalks into ½-inch thick discs, across t