By Farm Shop Team Member Seth Wright, courtesy of Capay Valley Farm Shop
Endive was discovered in 1830's Belgium by a farmer returning from war with chicory roots which were used as a coffee substitute. In the root cellar, the chicory sprouted tender white leaves ("Witloof"), which consequently became all the rage in Parisian cuisine. The wonderful Chicory family includes an array of sophisticated flavors: red, white and curly endive, escarole, frisee, tardivo and radiccchio.
The wonderful Chicory Family includes an array of sophisticated flavors: red, white and curly endive, escarole, frisee, tardivo and radiccchio.
Adapted from bbcgoodfood.com
1 tablespoon white or apple cider vinegar
1 teaspoon honey
1/2 teaspoon mustard powder or mustard
1/8 teaspoon salt
1 tablespoon olive oil
1 cup diced baby turnips
2 white Belgian endives, chopped
3 tablespoons chopped turnip greens
1 tablespoon chopped flat leaf parsley (optional)
By Heidi Lewis