Endive, known as 'chicon' in Belgium, took root in northern France in 1920 thanks to Belgian farmers. Today, France leads global production, with the Nord-Picardie region supplying 80%. Select firm, white endives with pale yellow leaf tips for peak quality.
These delicate leaves dislike light and store best at the fridge's bottom for as short a time as possible. Available in bulk, trays, or 'Perle du Nord' packs for extended freshness, endives are simple to prep: trim damaged leaves, cut the base, and rub with lemon to prevent oxidation from knife contact.
Perfect in salads with walnuts, apples, and Roquefort, or stuffed with tabbouleh, taramasalata, or herb cheese for aperitifs. Braised or caramelized tatin-style, they're meltingly delicious. With 95% water, high fiber, just 15 kcal/100g, and rich in potassium and selenium, endives are digestible and nutrient-packed.
Difficulty: Easy
Cut the base of the endives and separate the leaves. Wash and pat dry.
Peel and core the pears, then dice them.
Whip the crème fraîche, folding in finely chopped chives and blue poppy seeds.
Place a few pear dices in each endive leaf, crumble Roquefort over top, and add crushed walnuts.
Spoon crème fraîche onto each leaf and sprinkle with Sichuan pepper.
Garnish with flat-leaf parsley leaves.
