Working with Endive | Tuesday's Tip of the Day!
It’s that time of year where gorgeous, crisp rocket-shaped endive (pronounced, “on-deeve”) line our market stands. What to do with them and how to prepare them can be tricky but that’s where I come in.
Look for endive whose leaves are tightly closed together, bright green and white in color, firm to the touch, and with no noticeable blemishes.
Loosely wrapped in a damp paper towel in an unsealed ziplock bag in the crisper. Remember, like your herbs, endives are a “living” vegetable and are best stored in a cool damp and hydrating environment.
The best way to clean endive, is by each leaf one at a time. Since the stem end keeps the leaves held tightly at the core, little critters can easily nudge their way inside the layers of leaves using them as a shield.
Thinly sliced and adorning a salad or as a vessel or shell for a filling inside (think appetizers). Endives offer a neutral flavor profile with enough structure to hold whatever nestles inside. One of my favorite uses, is with pink grapefruit, or a blue cheese, grape and tarragon salad. Yes Please!
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Cheers to starting a new tradition around The Table Together!
Founder and true believer in the power of bringing people around The Table Together!