Endive adds a unique bitterness to salads, distinguishing it from sweeter greens.

Salad Bitterness

Endive can be cooked or served raw, making it versatile in kitchen use.

Cooking Versatility

Endive's slightly bitter taste may be unexpected, so use it sparingly initially.

Belgian endive is recognizable for its small, compact, conical shape and pale color.

Belgian endive contributes a crisp texture, complementing softer ingredients in dishes.

Belgian endive's slight bitterness is often balanced with sweet or acidic dressings.

Curly endive, or frisée, has frilly edges, adding a light, delicate texture to dishes.

Use curly endive to add visual flair and a hint of bitterness as a garnish.

Curly endive introduces contrast with its unique shape in mixed green salads.