Le Cordon Bleu

Endive Preparation

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Leaves should be a creamy yellow with a hint of green.

  2. Trim off the bottom.

  3. Using the tip of a paring knife, remove the bottom of the core.

  4. Remove any loose or wilted outer leaves.

  5. Split the endive in half lengthwise.

  6. Cut away the bitter core.

  7. Cored endive.

  8. Turn and begin slicing thinly.

  9. Prepared Endive.

© 2010 All rights reserved. Published by Le Cordon Bleu.