Belgium endives

Growing up in Brittany France on the farm our winter salad consisted only of Belgium endive. They were the only thing in season from our garden!

What are they? Known as French endive or witloof (their belgian name) they are a leafy, white, creamy, vegetable in the shape of a cylinder of tight leaves, in the family of the chicory. In the summer time out in the garden they grows very tall dark green leaves that are VERY BITTER and not used. In the fall those leaves are cut, roots are dug up and brought inside, either in the barn or root cellar to protect them from very cold weather, then cover by at least 1 foot of good light mixture of soil, mulch and hay, not allowing any light to reach the roots. This process is forcing a second growth under ground. That second growth would sprout into what we know as "The endive"!

To choose then at the store, make sure they are in their original box with the cover on and the tips are not green or very little. The sign of green means they have been expose to light and develop a more bitter flavors.

To store: place in a brown bag in the bottom of the refrigerator not allowing any light to reach them.

Beside salad they are many uses for them. The leaf can be use to hold salmon mousse, salad (s), for an hors-d'oeuvre per example. Very often, specially once they get bitter we would cook them as a side dish.

Here is a delicious salad that I have just made the other day:

Crispy cheese nuggets

Ingredients:

Crispy cheese nuggets (makes about 18 small)

1 Lb mix grated cheese* or just cheddar or parmesan

Preheat oven at 375

Place 1 Tb more or less of grated cheese on parchment paper lined sheet pan or line with spilt - just do bout 5 or 6 at the time.

Bake for about 10 minutes

Remove with spatula and place on rolling pin to shape into a tile (see picture) or place on a cake rack for flat ones

Let cool and store in airtight container *

Great to pass around as an hors-d'oeuvre or with any of your favorite salad

NOTE: I always have a bag of mix grated cheese in the freezer. That is the result of left over stub of assorted cheeses left from a dinner party or just forgotten in the cheese draw and a little too dry. I process them all through the grater of the food processor and place in a ziplock bag! And voila!!!!!

*After baking the crisp I gather the bit and pieces of the broken ones to use in the following salad!!!!

Endive Salad

Ingredients for 6

3 Endives coarsely cut

1 C of crushed Crispy Cheese nuggets

2 tsp Dijon style mustard

2 T Balsamic vinegar

5 T Olive oil

Fresh ground pepper (12 turn of the grinder!)

Procedure

In a salad bowl cream together the mustard and balsamic vinegar, slowly add the olive oil, while whisking vigorously, (this does give you a very creamy dressing), season with fresh ground pepper.

Place cut endive in a salad bowl - Sprinkle with the crushed crispy cheese nugget.

At serving time toss gently to mix

NOTE : my other suggestions are: sliced apple or pears, toasted slivered almonds or pecans