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How to prepare endive for a salad

by Alan Tangren

fromFine Cooking
Issue 29

Pull off any wilted or brown leaves and wipe the head of the endive with a damp towel. Wait until just before serving to slice the raw endive; its cut edges brown rapidly.

For interesting endive shapes, slice the head on a sharp diagonal, turning as you go. Stop cutting when you get to the tiniest center leaves and the core, which should be discarded.

Photos: Amy Albert

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