12 years ago
We almost always have chicory at home. Most of the time it's served as a simple salad, i.e. roughly chopped rings with a dressing of salt, pepper, rapeseed oil and lemon juice. It goes perfectly with a simple pizza, bruschetta or baguette - sometimes I serve the leaves in a glass ... then you can dip them. I also tried the "Salade d'endives aux oranges sanguines" in the "Green Gourmet" with recipe on page 177 and picture on page 166 of the French edition. It looks nice and, above all, is very light. -o- My favorite way to eat endives is steamed (étuvées), topped with cheese and individually seasoned. My wife once asked for a "Sauce Morney" to accompany the chicory with "Pommes Parisienne "*. So I made her the béchamel sauce with her favorite cheese, Gruyère. I served the potatoes she wanted with it - afterwards my sweetheart said: "Your endives au gratin are more recent. Why didn't you tell me that the "patati" need so much time to prepare?" *The "Pommes Parisienne" are cut from the washed potatoes with a ball cutter and baked in a deep fryer or in a frying pan. In the latter case, they should be briefly blanched first.