Curly endive
A leafy vegetable with curly leaves, a pale centre and gentle bitterness. It provides water and fibre and pairs with garlic, vinegar and fruit dressings.
What it offers and why to use it
A leafy vegetable with curly leaves, a pale centre and gentle bitterness. It provides water and fibre and pairs with garlic, vinegar and fruit dressings. Separate the leaves, wash thoroughly between the folds and drain. Tear and dress just before serving to preserve crunch.
A leafy vegetable with curly leaves, a pale centre and gentle bitterness. It provides water and fibre and pairs with garlic, vinegar and fruit dressings.
From shopping to cooking
Choose
Look for firm fresh leaves without brown edges or soft patches. The centre is usually more tender than the outer leaves.
Store
Refrigerate, protecting the leaves without crushing them. Wash and dry thoroughly if storing ready to use.
Prepare
Separate the leaves, wash thoroughly between the folds and drain. Tear and dress just before serving to preserve crunch.
How to make the most of it
Good pairings
Use in the recipe quantities to complement vegetables, pulses or sauces.
How to substitute it
A substitute must account for texture, intensity and allergens; equal quantities are not always suitable.
Recipes with curly endive
Escarole, pear and fresh goat cheese salad
Vegetarian
Orange-roasted poussin with endive salad
Gluten-freeIs any information missing? You can report a nutrition or practical correction.
Suggest a correction →
