Belgian endive, also known as French endive and witloof, or white leaf, is a leafy vegetable that looks like a thin cylinder of tight, pale green leaves. It is somewhat unusual in that it is not grown from seed or seedlings directly in the soil.
Belgian endive = French endive = witloof = witloof chicory = chicory (in Britain) = Belgium chicory = blanching chicory = Dutch chicory = green-leaved blanching chicory = chicon Notes: These crunchy, ...
Belgian endive (also known as French endive and witloof) has a small head of cream-coloured bitter leaves. It is grown in complete darkness to avoid the leaves turning green.
Belgian Endive Salad With Walnut Vinaigrette Handle
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4 belgian endives (preferably 2 red and 2 green)
3 tbsps crème fraîche (equal parts sour cream and heavy cream)
1 tsp mustard (coarse-grain) ...
endive: chicory or Belgian endive
entrecôte: beef rib steak
entrecôte mâitre d'hotel: with herb butter ...
Belgian endive A specially cultivated chicory whose leaves are cut off and shielded from the light, so that new pale yellow leaves grow back in their characteristic cigar shape; used fresh in salads or braised in various preparations; ...
Refers to all types in this family such as invidia riccia and scarola (curly and broad-leafed escarole), and invidia belga (Belgian endive). It is a leaf vegetable used especially in salads. It is often confused with the closely related chicory.
endive One of three types of plants: Belgian endive, which is grown without light to produce white leaves, curly endive with curled, lacy leaves, and escarole. Escarole is the mildest, the other varieties being bitter.
2 heads Belgian endive, leaves separated and cut lengthwise into narrow strips
1 small head frisee, tough stems removed and torn into small pieces
1 tart green apple, such as Granny Smith or Newtown Pippin, thinly slice, peel left on ...
Radicchio is a leaf vegetable related to Belgian endive, used raw in salads or in cooked dishes. The most common variety has a spherical head, reddish purple leaves with creamy white ribs, and a mildly bitter flavor. It is also called red chicory.
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This salad green is related to the chicory. Belgian endives are grown in darkness and never turn green. Curly endive has curly leaves and a slightly biter taste. Escarole is the mildest variety of endive. English chop ...
Belgian endive is creamy white and oblong with pale yellow tips; it's grown completely in the dark to prevent it from turning green. Curly endive has prickly dark green leaves and a pleasantly bitter flavor.
Other Names
succory, witloof, Belgian Endive
FRENCH: chicoree
GERMAN: zichorie, indivia, hindlauf
ITALIAN: cicoria, radicchio
SPANISH: achicoria ...
History: Francesco Van Den Borre, a Belgian agronomist, who applied the techniques used to whiten Belgian endive to the plants grown around Treviso, developed the modern radicchio in the 1860s.
1 cup hot pepper jelly, preferably red
2 cloves garlic, finely minced
1/4 cup chopped fresh cilantro
5 ounces sharp cheddar cheese, grated (about 11/4 cups)
Sliced bread, crackers, or Belgian endive cups as accompaniment ...
For substitute greens, use chicory, Belgian endive, escarole, radicchio, watercress, young spinach greens or young mustard greens. Arugula is also known as arrugula, Italian cress, rugola rugula, rocket lettuce or rocket greens, roquette, and rucola.
 See also: Endive, Vegetable, Flavor, Cooking, Water
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