I don't like the job of making a salad, but I can't possibly let the lovely endive out there go to waste. Sown 25/8 last year, no protection whatsoever, it has stood happily throughout the winter. I have been picking leaves from it regularly to add cold-weather salads, and still it is flourishing. I like it mixed with apple and beet or any other root, grated raw.
You want variety: Cornet de Bordeaux, which is available from Garden Organic.
It is also suitable for super healthy, simple and nice 'Dutch andijviestamppot', which goes as follows:
1k starchy potatoes, ab. 250g endive, large onion, 150gr cubed bacon or cheese, vinegar, milk, butter, salt, pepper. Cook potatoes as usual. Chop endive finely, drain well. Fry bacon and onion gently in butter. Mash potatoes. Put endive on mash, pour bacon with fat over it, mix. If dry, add milk or butter. Let everything heat through, but the endive must stay more or less raw. In Holland they use 'rookworst' instead of bacon, but that is not easy to get here. Cheese instead of bacon is fine as well.
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