Visit our new Pickup point in AL SAFA !

0

Chicory red, Belgian Endive 0.5 kg pack

Count
  • Red Belgian endive leaves fold tightly over one another to form a torpedo-like shape that comes to a slight point at its tip end. Growing to approximately six inches in length, the tender white leaves of Red Belgian endive have red to burgundy edging and a slightly bitter flavor.

  • 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.