"Flavor and versatility" are key words, plus "high nutrition"...high minerals, low sodium and one calorie per leaf!
The flavor changes subtly when endive is steamed, stewed, broiled or baked.  witlof  ranks with the great wines, truffles, caviar and the best saffron.
in appetizers.

    The tangy flavor is an elegant counterpoint to any topping
    Fillings like salmon, caviar, seafoods, cheeses, and specialty dips are perfect patron pleasers.

in soups.
Perfect for "Soupe de Bruxelles"- and other cream or meat soups.
Popular in meat based soup and stews

for salads
Endive color and tangy flavor really shine in salads
Perfect with arugula, lettuce, watercress and radiccio.
Ideal with oil and vinegar-based dressings.

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