How to use Belgian endive

Posted on by

That's a shame, because I've been a fan of Belgian endive for a long time, and there's nothing particularly difficult about preparing it for use in cold dishes, such as salads, or hot ones, such as a vegetable side dish or main course.

To increase awareness of how to prepare Belgian endive, on the Van Eekelens' website, endive.ca, they have a number of videos and recipes. I've also created three recipes for today's column.

The Van Eekelens' Belgian endive is sold at most major supermarkets in B.C., often simply labelled as being Canadian or B.C. grown. It's also sold in Alberta and Saskatchewan.

In Luckett's book, he says when purchasing Belgian endive, look for firm, compact heads that give slightly when gently pressed. the leaves should be as white as possible, with little or no colour. To store it, he says to individually wrap each endive in paper towel, place in a plastic bag and refrigerate. if it's in good condition, he says, it will keep up to five days.

The Van Eekelens say that when enjoying Belgian endive, you'll be pleased to know that it's rich in vitamins and minerals, especially folate and vitamins a and K, and is also high in fibre.

Eric Akis is the author of the Everyone can Cook series of books. his columns appear in the Life section Wednesday and Sunday.

BABY GREENS AND BELGIAN ENDIVE WITH BERRIES, GOAT CHEESE AND WALNUTS

Tender greens and crisp leaves of Belgian endive combine in this salad tastily topped with berries, nuts and cheese. this salad would make a nice light lunch.

Preparation time: 20 minutes

1 1/2 Tbsp raspberry vinegar

n salt and freshly ground black pepper to taste

2 Belgian endive, cored and separated into individual leaves

8 cups baby salad greens

1/2 cup fresh raspberries or blackberries

1/2 cup fresh blueberries

8 strawberries, hulled and sliced

100 grams soft goat cheese, pulled into small nuggets

1/3 cup walnut halves

Place the vinegar, mustard, honey, tarragon, salt and pepper in a large bowl, and whisk to combine. Slowly whisk in the olive oil to create an emulsified dressing.

Divide and arrange the endive on one side of each of four plates, with the tips of the endive leaves pointing outward. Add the salad greens to the dressing and toss to coat. Divide and mound the salad greens on top of the endive, ensuring the tips of the endive leaves are still visible. Decorate the top of the salad with the berries, goat cheese and walnuts, and then serve.

- More recipes, Page D3

How to use Belgian endive

Possibly related posts: (automatically generated)

Comments are closed.