This is a vegetable that’s sometimes labeled “endive” or “Belgian endive.” Whatever. It’s all splendid. BSK sometimes mixes endive spears with Boston lettuce. HG approves of this mix but no other. HG’s favorite dressing for an endive salad is BSK’s sublime blue cheese or French roquefort dressing. With an extra hunk of the dressing cheese this is a very nice finale to dinner when accompanied by glass of a good red wine (tonight it was Chianti). Endive is versatile. It’s very pleasant when braised in olive oil and white wine. Nice accompaniment for a chicken paillard. Sometimes HG eats braised endive over garlic and anchovy enriched pasta. It’s a perfect scoop for hummus, tsatziki and other spreads. Very nice with a stir fry of ground pork, sesame oil, scallions, szechuan peppers and a splash of oyster sauce (or hoisin). Ale in hand, HG likes to scoop up this mix with crisp, cold endive spears.
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