When selecting California endive, make sure that the head has a nice tight bunch at the base followed by firm, crisp leaves. Endive is best when it’s pale yellow or white—if it’s too green, then that means it’s been exposed to too much light. This will make the endive entirely too bitter.
Pull off the leaves—also referred to as stalks—and gently wipe it with a wet paper towel. This will protect it from bruising. When you store the endive, make sure you keep it in a nice dark place so it doesn’t turn green or brown. A good idea is to wrap it in a paper towel to absorb the moisture and then place that in a loosely tied plastic bag. Keep it in the crisper compartment of your refrigerator for about a week to ten days.
Delightfully curly with a fresh, uniquely bitter flavor, endive has livened up my salads and helped me balance my sugar levels. It pairs well with other mixed greens and vegetables, making it an excellent addition to salads, appetizers, entrees and side dishes. Endive’s whimsical appearance adds a colorful finishing touch to any dinner presentation and brings with it a refreshingly sophisticated flavor that is unique and delicious.
For delicious endive recipes, please visit http://www.endive.com/recipes.
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