Endive is one of those great leafy vegetables that adds mega amounts of flavor and texture variation to salads. Not only that, but Endive, which is actually part of the daisy family and a form of chicory, is chock full of nutrients, including Folate, which assists in the synthesizing, replication and repair of DNA, Vitamin A, good for the retina, Vitamin K, helps blood coagulation, and the always wonderful- Fiber.
Endive comes in a few different forms- Belgian which is long and pale in color, but I love to used either chopped up in salads, or as a little vehicle of all types of fillers and salads making them finger foods. I love to fill the whole leaves of this variety with a seafood salad for a party- always an elegant presentation, and easy clean up :-). Curly Endive, also known as Frisee, is a but more "scratchy" than types of leafy vegetables, but when added in small clumps to salads they provide a bitter bite like no other.
Other members of this family include Radicchio, and Escarole.
Sunday, August 22, 2010
Subscribe to: Post Comments (Atom)
Restaurant Reviews: A dead art?
Last December I declared 2023 the year I would return to food writing. It was a bold statement (even now as I look at my last published dat...
I have been loving my collaborations with the great folks at I Can't Believe It's Not Butter. It seems they are hosting fun Twitter...
Ever since I was a kid I remember HoneyBaked Hams at friends holiday parties. I relished the salty ham and the crispy sweet exterior, o...
This past summer I had the incredibly joy to host my very first Nespresso give away. The winner of the Pixie machine with Aeroccino+ was s...
Post a Comment