Endive is functional, for sure. (Ready-made for dipping!) But it belongs on more than a crudité tray. Sweet or fatty toppings—um, nachos—balance that sharp bite. Still not sold? Roast it. Add cheese and ham. Enjoy. (Trust us.)
The spoon-shaped leaves shown here are Belgian endive; they come in red or pale yellow. Can’t find that kind? Use another member of the chicory family, such as radicchio, for similar bitterness and vibrant color.
Look for tightly wrapped heads with snow white stems free of browning. Store in a plastic bag in the refrigerator for up to 3 days. The leaves brown quickly after they’re cut, so be sure to slice just before using.
Recipes by Paige Grandjean