3 original preparations to enjoy the delicious taste of this vegetable

In northern France, Luxembourg and Belgium, the endive vegetable is also known as Brussels chicory, witloof chicory or chicory. It’s a good source of inulin, a type of prebiotic fiber linked to weight loss and improved gut health. It also contains manganese and vitamin B6, both of which are linked to brain health. It is also used to protect the liver and balance the stimulant effects of coffee. This last point, for someone like me who is a coffee addict, is super useful! In short, I hope I convinced you to try one last recipe this weekend.

Endive recipe with ham in the oven

Endive ham bechamel gratin recipe

  • Butter 2 tbsp
  • 1 tablespoon of flour
  • 500 ml of milk
  • salt
  • fresh chilies
  • 1 pinch of freshly grated nutmeg
  • 175g mixed grated cheese, such as cheddar, pecorino, gouda
  • 4 chicory
  • 200g cooked ham, thinly sliced
  • 3 tablespoons ground almonds


  • Melt 1 tablespoon of butter in a saucepan, sprinkle in the flour, cook briefly and stir in the milk.
  • Season with salt, pepper and nutmeg and cook for about 10 minutes, stirring constantly. Then add the cheese, let it melt and stir until you get a creamy sauce.
  • Preheat the oven to 180°C high/low. Wash endives, cut in half if desired and wrap in ham.
  • Grease an oven dish (about 22cm diameter) with the remaining butter and place the endives in it. Spread cheese sauce on top, sprinkle with nuts and bake for about 25 minutes. Allow to cool slightly and serve.

Recipe braised endives in the oven

Braised endives with honey


  • 1 tablespoon olive oil
  • 1 tablespoon liquid honey
  • 4 terminal heads, half as long
  • 50 grams of butter
  • Finely grated zest and juice of one mandarin 50 ml
  • 1 teaspoon of finely grated grape zest and 50 ml of juice
  • 30 ml dark soy sauce
  • A few sprigs of thyme


  • Heat the olive oil in a large pan. Melt the honey in a small saucepan and brush the edges of the endive with it. Drain the endives in the pan, cut side down, until they begin to caramelize, then flip and cook for a few more minutes.
  • Add the butter, citrus zest and juice and soy sauce, pour around the endive, then sprinkle over the thyme sprigs and season with salt and pepper. Stir constantly, until the chicory is glossy and tender, and the liquids have reduced to a syrup.

The last salad

Fresh end salad recipe


For the salad:

  • 140 grams of red endive
  • 150 grams of arugula
  • 150 g finely chopped red cabbage
  • 3 blood oranges, peeled and thinly sliced
  • A handful of pomegranate seeds
  • A handful of toasted pine nuts
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper

For the orange vinaigrette:

  • One blood orange juice
  • juice of a lemon
  • 3 tablespoons extra virgin olive oil
  • 2-3 tablespoons maple syrup, more if needed


  • Mix chicory leaves, arugula and red cabbage, blood orange and pomegranate seeds in a salad bowl. Drizzle with olive oil and season with salt and pepper. Mix to combine.
  • To make the salad dressing, combine blood orange juice, lemon juice, and olive oil in a small bowl or jar and whisk (or whisk if it’s made in a jar) until smooth. Begin whisking in the maple syrup, one tablespoon at a time, until you achieve the perfect balance of sweet and sour.
  • Drizzle the dressing over the salad just before serving. Garnish with toasted pine nuts.





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