Chicory red, Belgian Endive 0.5 kg pack

It can be grilled, braised, sauteed, or added to soups. Raw leaves can also be chopped and added to salads. Braising in butter will mellow the bitter flavor of Red Belgian endive. Its flavor marries well with pears, apple, cranberry, fresh herbs such as thyme, sage, and basil, cream or butter-based dressings and sauces, toasted pecans, and pecorino cheeses.

The leaves will keep up to one week when wrapped in paper towels to absorb excess moisture and stored in the refrigerator's crisper drawer. It is also important to store the lettuce away from fruits such as bananas, apples, and pears as they release a natural gas that causes the lettuce to wilt.

Salad with Red Chicory

Ingredients:

140 g red chicory end trimmed
1/2 cup nonfat vanilla Greek yogurt
150 g rocket salad
150 g red cabbage thinly shredded
3 blood oranges or normal oranges, peeled and thinly sliced
A handful of pomegranate seeds
A handful of toasted pine nuts
2 tbsp extra virgin olive oil
Salt and pepper

For blood orange vinaigrette:

Juice of 1 blood orange
Juice of 1 lemon
3 tbsp extra virgin olive oil
2-3 tbsp maple syrup more if needed

Instructions:

1. Combine chicory leaves, rocket, and red cabbage, blood oranges & pomegranate seeds in a mixing bowl. Pour the olive oil and season with salt & pepper. Mix to combine.
   
2. To make the dressing, combine blood orange juice, lemon juice, and olive oil in a small bowl or jar and whisk (or shake if you?re making it in a jar) until smooth. Now start whisking in the maple syrup, a tablespoon at a time, until you reach the perfect balance between sweet and acidic.
   
3. Pour the dressing over the salad just before serving. Garnish with toasted pine nuts.