What does endive lettuce look like

what does endive lettuce look like

Putting to Rest the Chicory-Endive-Escarole Confusion

Feb 26,  · Belgian endive has a mild flavor and crunchy texture. Endive is a leafy green in the chicory family that can be eaten raw or cooked. It is native to India, but it is more widely cultivated in Europe and the United States, where it is a popular salad green. Attractive endive produces bright white leaves edged with red. Slender, smooth, crisp and easy to chew, the flavor possesses a mild but appealing bitterness.

Belgian endivealso known as French endive and witloofor 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. Instead, it how to install basement window cultivated by forcing a second growth from the cut roots of chicory plants.

The process of growing the Belgian endive is labor intensive, as it involves several stages. First, chicory seeds are sown and allowed to take root.

After the roots are well established, the chicory leaves are harvested, and the roots are carefully pulled from the ground. The endive is then forced; that is, it is grown in darkness from the cut roots. The emerging endive must be kept beneath the soil, or covered by straw, to preserve its whiteness. Only the extreme tips of the leaves are allowed to emerge, gaining exposure to light and turning green.

There is also a variant with purple leaves. The Belgian endive may be eaten baked, steamed, boiled, grilled, or raw. Steaming is generally preferred to boiling as less water is retained by the tightly wrapped leaves. If boiling the endive, be sure to drain it well before serving. One medium endive has only about twenty calories; contains no fat, sodium, or cholesterol; and is a good source of folate. Before cooking the endive, the bottom core will need how to take hdr photo with nikon d5100 be removed to prevent a bitter flavor from spoiling the finished dish.

The Belgian endive should be rinsed in cold water and dried well to remove any surface debris prior to preparation. Remove any wilted outer leaves. When purchasing a Belgian endive, look for a firm, plump endive with tightly folded leaves. The whiter the endive, the milder the flavor. Store them wrapped in a damp paper towel inside a plastic bag in the refrigerator for three to five days. Do not wash until ready to use. To preserve flavor, avoid exposure to light as much as possible.

When served raw, the Belgian endive is often paired with blue cheese and pears in cold salads. It is also a good match for what does endive lettuce look like, beets, pine nuts, and vinaigrette dressings. The leaves can be what is cadence in running, torn up, and added to other greens for a mixed salad, or the endive leaves may be served by themselves.

Individual endive leaves may be filled with crab, shrimp, tuna, or chicken salad for an elegant presentation. An easy way to enjoy Belgian endive is to grill it. For two servings, simply halve one endive the long way, brush all over with olive oil, season with freshly ground black pepper and coarse salt to taste, and grill over medium heat for about twenty to thirty minutes, turning once halfway through.

The endive is done when fork-tender. Drizzle with additional olive oil and a squeeze of fresh lemon juice, if desired; garnish with snipped fresh parsley. Serve warm or at room temperature.

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Feb 26,  · 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. Instead, it is cultivated by forcing a second growth from the cut roots of chicory plants. Apr 10,  · Endive is a salad green grown from seeds sown in the cool days of early spring. The narrow-leaved form is called chicory, and the tall, broad-leaved one is escarole, or Batavian endive. Radicchio is a bright red and white Italian chicory that adds color and spice to salads. In the culinary arts, the word frisee (pronounced "free-ZAY") refers to a variety of endive with curly, pale-green or yellowish leaves. The catalog of leafy vegetables that go by the name endive can be somewhat vast and bewildering, and not always accurate. Taxonomically speaking, all frisee are endives, but not all endives are frisee.

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