Both types of endive are used in salad mixtures with blander- flavored lettuce to prepare a salad with a "little bite" added to the flavor. They can also be used in soups, or sauteed in olive oil and garlic and then tossed with pasta along with walnut pieces and your favorite cheese. Or try these options:
Crumble blue cheese over endive or a mix of greens and sprinkle with green onion. Drizzle over a vinaigrette of olive oil, lemon juice, salt and pepper.
Or with goat cheese: Crumble some chèvre on your salad. Garnish with red onion and slivers of garlic. Dress with olive oil, lime juice and honey.
Country style - with bacon bits, croutons and garlic. For a light meal, add a hard-boiled egg.
Autumn salad - endive lettuce, beets, apples, walnuts.
Italian - with a vinaigrette of olive oil, balsamic vinegar, mustard and garlic… and with some dandelions!