Belgian endives are a torpedo-shaped member of the chicory family. Endives taste like radicchio crossed with romaine lettuce: mildly earthy, fresh, and pleasantly bitter. Belgian endives have a crunchy texture when eaten raw transforming into earthy and savory when cooked properly. These vegetables are excellent raw, roasted, braised, or sautéed.
Uses: The individual leaves of endives can be used raw as an edible spoon for appetizers. Roast halved endives until deeply caramelized and pair with balsamic vinegar, a heap of fresh cheese, and toasted nuts.