Endive Curly

Endive Curly has a slightly bitter flavour and crunchy texture. It can be eaten raw in salads or cooked in stir-fries, soups, and stews. It pairs well with sweet and tangy taste, so try it with balsamic vinegar and orange slices or roasted with honey and garlic. Popular recipes in Australia include endive curly with roasted beetroot and feta, endive curly and bacon salad, and endive curly and pear tart. To store endive curly, wrap it in a damp paper towel and place it in the refrigerator. Be sure to use it within a few days for optimal freshness.