FreshPoint

Description:

A member of the chicory family that includes radicchio, frisee, dandelion and escarole, RED ENDIVE is the scarlet-edged counterpart of traditional Belgium endive. In addition to their uses in salads, red endive can be grilled, seared, and braised. In fact, a degree of their characteristic bitterness turns to sweetness when cooked. Good partners for red endive include olive oil, cream, butter, red pepper flakes, vinegar, Gruyere, Parmesan, and Asiago. Seared red endive is a delicious accompaniment for soft polenta, cooked white beans (fresh cannellinis, maybe?), or an unusual ingredient for a risotto or hearty pasta.