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Endive

Vegetables · Salad leaves

Endive

Bitter salad chicory: tight pale Belgian endive spears or curly frisée, eaten raw or braised.

Also called: belgian endive, witlof, frisée, frisee, curly endive

2 recipes with it

Photo: David Monniaux, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Belgian endive (witlof, chicory) is a small, torpedo-shaped head of tightly packed cream leaves tipped yellow, grown in darkness. Curly endive (frisée) is a loose, frilly head with pale centre leaves. Both are bitter and crunchy. Naming varies by country: in the UK 'chicory' often means Belgian endive.

Cichorium endivia / C. intybus

How it’s used

  • Separated leaves as scoops for dips
  • Salads with apples, walnuts and blue cheese
  • Braised or gratinéed with ham (Belgium)
  • Frisée aux lardons

Characteristics

Taste
Pleasantly bitter and nutty.
Texture
Crisp and juicy.
When cooked
Turns soft and sweet when braised; cut surfaces brown, so cut just before serving.
Sold as
fresh
Cooking uses
Usually eaten raw, Commonly cooked

Storage

Refrigerated. Refrigerate wrapped and away from light, which increases bitterness.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
17 kcal
Protein
1.25 g
Carbohydrate
3.35 g
Fat
0.2 g
Fibre
3.1 g
Sugars
0.25 g

USDA FoodData Central: Endive, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Radicchio — Same bitterness; red colour.
  • Lettuce — Little gem for crunch; mild.

Related ingredients

Recipes with endive

More salad leaves