raw endive
Also known as: raw Belgian endive, raw witloof, raw chicory, raw witloof chicory, raw endivia
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Also known as: raw Belgian endive, raw witloof, raw chicory, raw witloof chicory, raw endivia
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored properly in a damp paper towel and plastic bag, raw endive typically lasts 3 to 5 days.
Look for heads that are firm, heavy for their size, and have tightly packed leaves. The tips should be pale yellow; avoid those with green or brown edges.
Radicchio, escarole, or romaine hearts are the best substitutes for raw endive in salads or as scoops.
Yes, endive has a naturally bitter, peppery flavor. The bitterness is most concentrated in the core and increases with exposure to light.
Freezing raw endive is not recommended as it has a high water content and will become mushy and lose its crisp texture upon thawing.
Trim the bottom half-inch of the root end, separate the leaves, and rinse them under cold water. Pat dry before using.
Yes, it is particularly high in Vitamin K, Vitamin A, and Folate (Vitamin B9).
It is commonly used in Waldorf salads, as appetizer 'boats' filled with goat cheese or tuna, or simply sliced in mixed green salads.
Endive is a member of the chicory family. In some regions, 'endive' refers to what others call 'chicory' and vice versa, but Belgian endive is the specific torpedo-shaped variety.
raw endive is a versatile ingredient found in cuisines around the world. With 17 calories per 100g and 1.25 grams of protein, it's a nutritious addition to many dishes.
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