Belgian endive

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Belgian endive

See endive.


(ˈɛn daɪv, ɑnˈdiv)

1. a composite plant, Cichorium endivia, having a rosette of often curly-edged leaves used in salads.
2. Also called Belgian endive. a young chicory plant deprived of light to form a narrow head of whitish leaves, eaten in salads or cooked.
[1325–75; Middle English < Middle French « Medieval Greek entýbia, pl. of entýbion, derivative of earlier éntybon < Latin intubum,intibum, earlier intubus chicory, endive, perhaps < Semitic]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.Belgian endive - young broad-leaved endive plant deprived of light to form a narrow whitish headBelgian endive - young broad-leaved endive plant deprived of light to form a narrow whitish head
chicory escarole, escarole, endive - variety of endive having leaves with irregular frilled edges
Cichorium endivia, endive, witloof - widely cultivated herb with leaves valued as salad green; either curly serrated leaves or broad flat ones that are usually blanched
References in periodicals archive ?
2 mg (8% DV) Note: g=gram, DV=Daily Value, mcg=microgram, mg--milligram CREAMY OREGANO DIP WITH VEGETABLES 1 1/2C plain non-fat yogurt Salt to taste (optional) 1 Tbsp fresh oregano, 1/4 tsp pepper chopped 1/8 tsp cayenne pepper 1/4tsp dried oregano 1 head belgian endive, 1/2 tsp lemon peel grated separated into spears 1/2 tsp lemon juice 6 oz cherry tomatoes 1.
small Butterball or fingerling potatoes 1 red- or pink-skinned apple 2 heads Belgian endive Lightly toasted bread, cut into cubes FONDUE 1/2 cup plus 1 tbsp.
I understood precious little of what my host family said to me that night, but I did catch the name of the tender, slightly bitter, delight that we ate -- Belgian endive.
1 medium carrot 1 medium beet 4 heads Belgian endive 3 tbsp mayonnaise Scrub the carrot, then grate it finely, using either a box grater or a Microplane.
The evening starts off with a Belgian endive and radicchio salad, topped with Black Jack walnuts.
Later, sample one of these delicious salads: Cress, Belgian Endive, Persimmon, and Hazelnut Salad; Spinach Salad with Maple-Roasted Butternut Squash and Walnuts; or Heirloom Lettuce Salad with Herbs.
For the compressed shallots: I shallot sliced Champagne vinegar Granulated sugar Water For the bread: Canola oil I loaf Pugliese bread, crusts trimmed off For the uni hollandaise: * 3 egg yolks 1 teaspoon water 1 pound butter, melted 3 tablespoons yuzu juice Roe or 6 sea urchins; about 3 ounces, pureed Salt For the Wagyu tartare: One 6-ounce piece Wogyu strip loin 2 ounces claikon, peeled and brunoised 1 shallot minced Zest of 7 orange Juice of 1 lemon 3 tablespoons extra virgin olive oil 7 tablespoon finely chopped parsley 1 tablespoon finely chopped chives Fleur de sel For the garnish: 3 pullett egg yolks from heritage chickens, shells cleaned and reserved Sea urchin roe Micro mizuna Belgian endive, sliced * yields more than needed for serving
99 in the refrigerated aisle; and Ti's red and white Belgian endive in the produce department, three perfect little endives for $2.
90 pieces Belgian endive 1 tablespoon salt 1 1/2 teaspoons ground white pepper 1 1/2 tablespoons finely minced shallots 1/4 teaspoon finely mashed fresh garlic 8 1/4 ounces cider vinegar 1 1/2 pints salad oil, corn oil, or safflower oil 2 pounds boiled shrimp, coarsely chopped 14 to 16 whole Peppadew peppers, chopped 1/3 the size of the shrimp 1 ounce fresh-snipped chives Clean and prepare endive into individual spears; drain well and refrigerate.
Colourful winter salad leaves like radicchio, treviso and Belgian endive are arranged on individual plates.
PEAR, GOATS CHEESE AND PARMA HAM SALAD Ingredients (serves 4) 2 ripe pears, cored and sliced 150g goats cheese, crumbled Mixed leaves including rocket, frisee and Belgian endive, washed and dried ' red onion, thinly sliced Handful walnut pieces ' bulb fennel, thinly sliced 8 slices Parma ham, torn up For the dressing 90ml extra virgin olive oil 30ml cider vinegar - clove garlic, crushed ' tsp Dijon mustard ' tsp wholegrain mustard 1tsp runny honey Pinch salt Method Place all the dressing ingredients in a bowl and whisk.
Like the other members of the chicory family--radicchio, endive, Belgian endive, and frisee (curly endive)--escarole is on the bitter side.

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