Entertaining the endive

Simple, fresh, and delicious, endive is a kind of lettuce that’s related to the daisy. Endive’s spoon-shape leaves are often used raw  to present small bits of savory food as appetizers. I was first introduced to endives when visiting France, where it’s wrapped in thinly-sliced ham, covered with shredded cheeses and baked until soft and bubbling. YUM!

Unfortunately, I developed the annoying habit of calling it en-deeev (that’s how the French say it), but I’m grateful to have been introduced to this simple, versatile leaf!

Try this at home

Here is a collection of recipes you might like to experiment with if you’re new to the endive:

• Tuna Tartare With Thai Curry on Endive
• Grilled endive  with 5 sauces to choose from
• Braised endive in mustard sauce (thanks, Martha)
• Endive and prosciutto gratin (a variation of the dish I tasted in France)

For even more endive recipes, visit the endive’s own website (sponsored by California’s endive commission). Amazing variety!