Belgian endives are the daintiest members of the chicory family – not only because of their almost translucent pale leaves, but also because of their delicate flavor. Yes, the signature bitterness of all chicories is present, but it’s a slight one… one that can truly be relished.
Eaten raw, endives are crunchy, making them perfect for salads. But when cooked, they become quite tender and their bitterness mellows. A wonderful way to enjoy cooked Belgian endives is simply to roast them. And using grapeseed oil to roast them will also tame their bitterness, as it imparts no flavor to the endives – even when cooked at high temperatures.
Here the roasted endives are served with a tangy, slightly sweet, creamy citrus-pine nut vinaigrette and fresh tarragon. They make a super-delicious and gorgeous appetizer (or side vegetable) – and one that’s easy to assemble!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.