If you don’t eat Belgian endive regularly please keep reading because you should; They’re incredibly satisfying, they’re healthy, they last longer and are easier to prep than most lettuces, and they’re available year around. With a little bit of extra virgin olive oil, lemon juice, and kosher salt they taste as good on their own as they do with cucumbers, olives, potatoes, mint, watercress, apples, radicchio, arugula, oranges, tomatoes, avocado or bacon…just to name a few.
If you already eat endive you know what I’m talking about, and if you don’t, then it’s a great time to start. Figure about one endive per person, slice them to about a half an inch from the base, and toss with your ingredients and dressing of choice.
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