Ingredient

Belgian radicchio

Belgian endive is part of the chicory family, as well as being related to radicchio. The peculiarity of this salad is to be found in its leaves which are of a pale colour, tending towards white, as well as in their consistency, which are significantly more tender than other types of salad: in addition to this, we must also remember how the taste of Belgian endive is significantly more bitter than other salads, and on the other hand, it is an endive particularly poor in vitamins, due to the fact that it grows in dark environments.

Use in cooking

Belgian endive can be used to prepare many light vegetable dishes, as well as being enjoyed as a salad or even in meat dishes.

Preservation

Belgian endive must be stored away from sunlight, as the latter causes it to change color: it can be kept for a couple of days in the fridge, or alternatively, it can be frozen after being blanched.

Curiosity

Belgian endive owes its faded color to the fact that it grows in the dark: this experiment was carried out in the nineteenth century by the gardener Bréziers.