Label
All
0
Clear all filters

Chicory and Endive: Uses

Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
Both chicory and endive are most commonly used as salad vegetables. It is usual to balance their bitterness by including something slightly sweet such as red capsicum; or emollient, such as chopped hard-boiled egg, in the salad. A dressing of hot diced bacon with the melted fat is another successful expedient.

When the vegetables are cooked, as they sometimes are, they can be first blanched (in the cooking sense), after which (to take one possible example) they can be dressed with olive oil and garlic and heated through again. A well-known cooked chicory dish is Endive au jambon sauce mornay (parboiled Witloof wrapped in ham, covered in cheese sauce, and baked).

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title