We can't get enough of this little lettuce.
Rich in vitamins A, K, and most of the B's, endive is also loaded with manganese and folate. It contains a flavonoid, Kaempferol, which has been shown to have significant cancer-fighting properties.
We simply chop one or two and toss them into salads. We like them lightly sautéed, and they're great, gluten-free scoopers for our dips and chunky salsas. Our little endive boats make the kids happy, and we love it so much it graces our Valentine's Day lunch for two. Or, try endive with a honey, balsamic, or raspberry vinaigrette. They're great tossed with sliced apples, walnuts, and blue cheese.
Endive is related to chicory and escarole, radicchio and frisée, all of which can be a little on the bitter side—use it in recipes where you'd like milder flavor.
If you don't see them in your produce section, ask. They are best stored in the dark, so they're often covered at the grocer's.