mezzomediEndive
Crisp and bitter, sweetness revealed by cooking or braising.
Endive is a blanched chicory with a slightly bitter taste and a crunchy texture. It is consumed both raw and cooked in Mediterranean cuisine, where it brings a delicate flavor and beautiful presentation. Its subtle bitterness brings out the flavors of olive oils and acidity.
Best pairings
Walnut Classic82%Endives and walnuts: bitterness and tannin in a winter salad.
Beetroot Classic82%Beetroot's sweetness mellows endive's characteristic bitterness.
Orange Contrast80%Sweet orange and bitter endive, a refreshing winter salad.
Lemon Classic80%Lemon's acidity awakens endive's delicacy and enhances its subtle aromas.
Butter Classic78%Braised endives with butter, melting sweetness.
Anchovy Classic76%Anchovy's salty umami amplifies the delicate mineral flavors of raw endive.
Prosciutto Classic75%Endives with ham, the saltiness envelops the bitterness.
Pomegranate Classic75%Fruity-tart notes and crunch of pomegranate contrast bitterness.
Hazelnut Aroma bridge74%Toasted hazelnut and endive, bitterness and toastiness.
Apple Contrast74%Tart apple and crisp endive in salad.
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FAQ
What goes with endive?
Endive pairs especially well with walnut, beetroot, orange, lemon and butter. Endives and walnuts: bitterness and tannin in a winter salad.
When is endive in season?
Best season: winter.
What can I substitute for endive?
If you don't have it, try: radicchio, escarole, swiss chard.