How to Handle

Always In Season

Whether you use red or white – or a combination of each, which always looks especially stunning – the small, slim endives have a natural elegance. They’re available year-round at most major supermarkets and specialty stores.

No Need To Wash — Great Raw Or Cooked

Once you’re ready to use endive, there’s no need to wash it. The leaves have not been exposed to soil and are harvested and packed under sanitary conditions. For appetizers requiring a whole leaf just trim the bottom and separate the leaves. For salads one can include the whole leaves or cut the endive across in smaller, 3/4" pieces. For a bit more flare, jullienne the endives in long, thin, 1/8" strips. With either cut you may choose to discard the core portion or cut it into smaller pieces before adding it to your salad. If you are cooking the endive, it is not necessary to remove the core as it will soften and sweeten with cooking.