Chicory
Belgian endive, also known as witloof or Brussels chicory, is a leafy vegetable from the chicory family. It has a firm, crisp bite and a pleasantly bitter edge that works beautifully in both salads and warm dishes.
Latin name: Cichorium intybus var. foliosum
Origin: Belgium
Description
Belgian endive is produced through “forcing”: chicory roots are grown first, then placed in darkness to sprout pale, compact heads. Because the heads grow without light, they stay creamy white and tender; exposure to light can cause them to turn greener and taste more bitter.
In the kitchen
Belgian endive has a fresh, slightly nutty bitterness and a sturdy texture. Raw, it’s wonderfully crisp in salads, especially with apple, citrus, walnuts or a creamy dressing. Cooked, it softens and the flavour becomes rounder and milder.
- Raw in salads or used as “scoops” for fillings
- Braised or sautéed with butter/olive oil
- Grilled or baked (for example with ham and cheese)
- In mash, quiche or pasta
To mellow the bitterness, pair it with sweet or rich ingredients such as honey, apple, raisins, orange, cream, cheese or nuts.
Storage & preparation
Choose firm, tightly closed heads with a fresh white to pale cream colour. Store Belgian endive cold and preferably in the dark in the fridge’s vegetable drawer; it usually keeps well for about 7 to 10 days.
Trim a thin slice from the base and rinse briefly. For a gentler taste, cut out the core in a small cone shape (especially in larger heads). A quick blanch or gentle braise softens the flavour; a squeeze of lemon in the cooking water can help preserve its pale colour.
